Amazônia
- Level:
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Difficult
Ganache Amazônia
Used products: Ganache Amazônia
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300 gCacao Barry® Or Noir™ chocolate Amazonia
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120 g35% cream
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40 gglucose
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20 gunsalted butter
Preparation: Ganache Amazônia
Boil together cream and glucose, and pour over chocolate.
Add butter and mix well.
Fill shells with ganache and store in refrigerator for 30 minutes.
Finishing and assembly:
Used products: Finishing and assembly:
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Q.S.Cacao Barry® Or Noir™ chocolate Amazonia
Preparation: Finishing and assembly:
Pre-crystallise red chocolate and spread it between two guitar sheets. Cut with a round cutter and store in refrigerator.
Coat truffle in pre-crystallised Cacao Barry® Or Noir™ chocolate Amazonia and cocoa powder.
Mould mushroom base with tempered Cacao Barry® Or Noir™ chocolate Amazoniaon top of baking paper.
Unmould red chocolate discs and decorate with pre-crystallised Cacao Barry® white chocolate Zéphyr™ 34% cocoa.
Arrange mushroom on top of truffle.
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