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Enea Or Noir Truffle

Level:: Difficult

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2.3 oz

Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
0.5 oz

glucose syrup DE 40
0.1 oz

sorbitol powder
2.6 oz

cream
0.4 oz

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.

1.1 lb

Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
0.9 oz

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.