Place finely chopped pure cacao paste into a heat-proof glass bowl. Heat the liquid cream with MALTITOL and SORBITOL.
When it is close to boil, stop heating. Pour 1/3 part at a time onto the chopped cacao paste and stir gently until it shows a smooth surface. Hence you have incorporated all the cream and got a silky texture the ganache should be stored around 18°C during 24h to complete the crystallization. Then you can produce small truffle balls with a spoon and roll them into the cacao powder.

SUGGESTIONS

For a perfect finish of your truffles, you can use the
Black cocoa powder PCB (ref 065302). This ganache for truffle making can be perfumed by infusing the cream with a diversity of interesting products such as vanilla, cinnamon, tea or coffee beans...