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Cacao Barry.
Or noir truffle Korea
Created by:
Sang Kyun Jeong
Sang Kyun Jeong

Or noir truffle Korea

Level:
Difficult

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Containing: 1 step

  • Metric
  • US
  1. Or Noir Ganache

Or Noir Ganache

Used products: Or Noir Ganache

  • 3.5 oz
    Cacao barry® or noir™ chocolate
  • 4.2 oz
    Cold heavy cream
  • 0.7 oz
    Butter
  • 1.2 oz
    Invert sugar

Preparation: Or Noir Ganache

Boil together cream and invert sugar, and pour over chocolate.
Mix in heated cream.
Mix in butter.

Applications

  • Truffles
Discover additional inspiration with our chocolate expert chefs / Join the Chocolate Academy™ community today

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