Sokola
- Level:
-
Difficult
Ganache de Sokola
Used products: Ganache de Sokola
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390 g38% cream
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70 ginvert sugar
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500 gCacao Barry® Or Noir™ chocolate Sokola 69% cocoa
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45 gbutter
Preparation: Ganache de Sokola
Boil together cream and invert sugar, and pour over chopped chocolate.
Incorporate butter at 35-40°C.
Pipe into moulds and leave to set for 48 hours at room temperature.
Finishing and assembly:
Dip pieces of ganache in tempered Sokola chocolate.
Place in rack.
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