Created by:

Luna

Level:: Difficult

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150 g

cream
70 g

sugar
60 g

glucose
22 g

Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
25 g

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℃.

125 g

cream
10 g

glucose
85 g

Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
15 g

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℃.