Ingredients
Champagne Caramel Filling
600 g / 21 oz  Cara-Molla
150 g / 5.2 oz  Champagne
5 g / 0.1 oz  fleur de sel ( sea salt )
210 g / 7.3 oz  Maracaibo Criolait 38 %
150 g / 5.2 oz  Champagne

Sage Ganache
30 g / 1 oz  Butter
12 g / 0.3 oz  Sage
450 g /15.7 oz  Heavy cream 35%
50 g / 1.7 oz  Trimoline
300 g /10.5 oz  Arriba 72%
50 g / 1.7 oz Butter

Sage Sugar
150 g / 5.2 oz  Glucose
20 g / 0.7 oz  Butter
220 g / 7.7 oz  Fondant
3 ea   Sage, crushed

Preparation
Champagne Caramel Filling
Warm up Cara-Molla. Add champagne and fleur de sel. Add to the tempered Maracaibo Criolait 38%. Mix well. Homogenize by using a hand blender and add at the same time the other part of the Champagne.

Sage Ganache
Warm butter, cook sage lightly. Add boiled heavy cream and Trimoline. Reboil again, let it infuse for about 10 minutes, strain. Add the liquid mixture to the melted Arriba 72%. Homogenize by using a hand blender and add the soft butter. Cool down.

Sage Sugar
Cook Glucose, butter and fondant to 128°C/298°F. Add the crushed sage leaves, spread out on a silpat and cool down. Break in pieces and crush in powder by using a mixer. Place small discs on a silpat and bake at 180°C/356°F for 3-4 minutes.

Setting
Using a pastry bag pipe 1/3 of the champagne filling into the Truffle Shells by using a filling plate. Pipe the Sage Ganache and let it set for 24 hours. Seal the hollow shells by using a filling plate and over tempered Maracaibo 65%.

Decoration
Dust lightly with Cocoa Powder and place crystallized sage sugar drops.

Specialty Ingredients
#31100  FELCHLIN-Swiss ARRIBA 72%
#31301  FELCHLIN-Swiss COCOA POWDER
#31117  FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31118  FELCHLIN-Swiss MARACAIBO 65%
#31309  FELCHLIN-Swiss CARA-MOLLA
#40031  Truffle Shells Dark
#90435  Trimoline
#1-099  Whole Sage
#70366  Pastry Bag 18"