Or Noir Truffle
- Level:
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Difficult
Ganache for Truffles and Coating
Used products: Ganache for Truffles and Coating
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25 gbutter
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45 ginvert sugar
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45 gglucose syrup
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700 gCacao Barry® Or Noir™ dark chocolate 58% cocoa
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570 g35% cream
Preparation: Ganache for Truffles and Coating
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.
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