Chef Homaro Cantu, and chef de cuisine/pastry chef Ben Roche Moto, Chicago Yield: 20 truffles. For Liquid: 100 g jasmine or arboriorice, washed in cold water 250 ml water 250 ml freshly squeezed, strained orange juice 100 ml simple syrup 2 g saffron threads to taste, salt White Chocolate Coating: 250 g white chocolate 50 g cocoa butter 5 g Spanish paprika, preferably smoke For liquid: Place rice, water and saffron in a medium-sized saucepan over medium-low heat. Cover and let cook 15-20 ...
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