Boil the cream with the glucose syrup, then pour it into the chocolate and mix. Cool to 35°C, add the Fig and the Prosecco pastes. Add the soft butter at the end and mix again. Use to fill white chocolate truffle shells – BARBARA DECOR (code 1032) and coat the truffles with the White Chocolate 29% - BARIMA ARTISANAL (code CHB28XXB3).
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