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Billington’s very dark maple syrup truffles

Billington’s very dark
maple syrup truffles
MAKES APPROX. 20 TRUFFLES
240g (8½oz) 62-68% cocoa solids
dark chocolate, melted
120g (4oz) Billington’s Very Dark
Maple Syrup
1 tsp sea salt, well crushed
50g (1¾oz) cocoa powder
100g (3½oz) melted milk chocolate
(cooled, but still fluid)
1 Melt the dark chocolate and mix in the
salt and maple syrup with a whisk.
2 Pour into a clingfilm-lined tray/tin/
bowl so the mix is 1cm (½in) deep.
Refrigerate for 1 hour.
3 Cut the set mixture into cubes with a
hot dry knife. With your hands, coat
each cube with a thin layer of cooled
milk chocolate, then place into the
cocoa, dusting until covered fully.
4 Leave to set in the cocoa powder for
2 minutes, then remove and shake the
cubes in a sieve to remove excess
cocoa powder. Store at room
temperature. Eat within 2 weeks
of making.

2020-N05 Baking Heaven

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