Ingredients:

• 1000 g cream
• 1000 g finest milk chocolate couverture Java 38%
  Malente – item 765
• 200 g finest dark chocolate couverture 60%
  Travemünde – item 750
• 500 g hazelnut praline paste strongly roasted
  NNDX item 280
• 300 g candied orange peel, chopped fine
• 5 g cinnamon, ground
• 0,5 g cloves, ground
• 20 g rum

Gently heat the cream until it just boil. Add the chocolate couverture and the nougat and let them dissolve. Fold in the remaining ingredients adding the rum last.

Cool the ganache before piping into dark chocolate truffle
shells. Decorate.

For enrobing we recommend:
Finest dark chocolate couverture 60% TRAVEMÜNDE item 750