Created by:

Enea Or Noir Truffle

Level:: Difficult

Write comment
Save

65 g

Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
15 g

glucose syrup DE 40
4 g

sorbitol powder
75 g

cream
10 g

low water content butter

Boil together cream, sorbitol and glucose, and leave to cool to 70°C.
Pour onto chocolate and emulsify without incorporating air bubbles.
Melt butter at 35°C and mix in.
Pipe ganache at 34°C into truffle shells.

500 g

Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
25 g

NCB-HD703-BY

Melt together chocolate and cocoa butter, and heat up to 50°C.
Leave to cool to 31°C, pour into hemispherical polycarbonate moulds and turn upside down to remove excess chocolate.
Leave to crystallise at 16°C for two hours.