Created by:

Luna

Level:: Difficult

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5.3 oz

cream
2.5 oz

sugar
2.1 oz

glucose
0.8 oz

Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
0.9 oz

butter

Add sugar, glucose and cream to a saucepan. Heat up to 103℃.
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.

4.4 oz

cream
0.4 oz

glucose
3.0 oz

Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
0.5 oz

butter

Add sugar, glucose and cream to a saucepan. Heat up to 80℃.
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.