Gaia
- Level:
-
Difficult
Ganache
Used products: Ganache
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200 gCacao Barry® Or Noir™ dark chocolate GAIA
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160 gfresh cream 38%
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50 gglucose syrup
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30 gÉchiré butter
Preparation: Ganache
Heat together cream and glucose syrup.
Pour over chocolate and emulsify.
Add butter and emulsify.
Leave to cool and pipe into truffle shell.
Truffle Shell
Used products: Truffle Shell
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35 gCacao Barry® Or Noir™ dark chocolate GAIA
Preparation: Truffle Shell
Pre-crystallise chocolate and pour into mould to make truffle shell.
Décor Chocolate
Used products: Décor Chocolate
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Q.S.Cacao Barry® Or Noir™ dark chocolate GAIA
Preparation: Décor Chocolate
Pre-crystallise chocolate and shape.
Finishing and assembly:
Used products: Finishing and assembly:
-
Q.S.Cacao Barry® Or Noir™ dark chocolate GAIA
Preparation: Finishing and assembly:
Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.
Finishing and assembly:
Used products: Finishing and assembly:
-
Q.S.Cacao Barry® Or Noir™ dark chocolate GAIA
Preparation: Finishing and assembly:
Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.
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