Cost Breakdown

Critical Success Points

• • Crushing the biscuits to a fine powder – coarse pieces give a gritty texture.
• • Melting white chocolate without burning – use short microwave intervals.
• • Ensuring the ganache is smooth before adding biscuit powder.
• • Chilling the mixture long enough (≈2 h) so the truffles hold their shape.

Safety Warnings

• • Hot cream and melted chocolate can cause severe burns – handle with care.
• • Use microwave‑safe containers only.
• • Be cautious when handling raw vanilla beans; the seeds can stain skin.