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Or Noir Truffle

Level:: Difficult

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0.9 oz

butter
1.6 oz

invert sugar
1.6 oz

glucose syrup
1.5 lb

Cacao Barry® Or Noir™ dark chocolate 58% cocoa
1.3 lb

35% cream

Heat together cream, glucose syrup and invert sugar to 85°C.
Pour onto chocolate, turn into ganache and leave to cool to 35°C.
Add butter and emulsify with hand blender.
Pipe into 13-gram moulds and leave to crystallise.
Cover with Cacao Barry® Or Noir™ dark chocolate 58% cocoa and decorate with small edible gold flake.