Created by:

Vulcan

Level:: Difficult

2.6 oz

Water
1.3 oz

Invert sugar
0.5 oz

Sorbitol
1.8 oz

Glucose
13.2 oz

Cacao barry® or noir™ chocolate

Boil together water, invert sugar, sorbitol and glucose.
Pour over chocolate and emulsify.
Pour into frame and leave to crystallise.
Unmould and dip into pre-crystallised chocolate.

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Vulcan

Or Noir Truffle

Used products: Or Noir Truffle

Preparation: Or Noir Truffle

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Used products: Or Noir Truffle

Preparation: Or Noir Truffle

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