moon armagnac truffle with anise crumble

armagnac ganache


Boil the cream with the sugar. Leave to rest until it reaches 80ºC. Scald the previously chopped couverture in three stages in the Thermomix. Emulsify without exceeding 40ºC. Add the butter, chilled and cubed. Finally add the armagnac. The emulsion should not exceed 35 / 40ºC. Leave to rest until the temperate drops to 25ºC. Pour out. Leave to crystallize.

star anise crumble

  • 115 g butter
  • 50 g sugar
  • 60 g brown sugar
  • 175 g weak flour
  • 50 g almond flour
  • 1 g salt
  • 1 g powdered star anise

Cut the butter into regular cubes. Freeze. Mix together the flour, sugar, almond flour, anise and salt in the bowl of a food processor. When the butter is frozen, add to the bowl and whisk with the food processor. Leave it to run until you get small balls of dough. Spread onto a tray and freeze. Cook at 150ºC for 15-20 minutes.


Coat the filled Dark chocolate balls Chocovic with the tempered Selección Maragda 70% dark chocolate couverture. Before its starts to crystallize, roll them in the Star anise crumble. Use your hands to round them off without pressing too hard (so the crumble doesn't get crushed).