Gaia

Gaia

Level:
Difficult

Ganache

Used products: Ganache

  • 200 g
    Cacao Barry® Or Noir™ dark chocolate GAIA
  • 160 g
    fresh cream 38%
  • 50 g
    glucose syrup
  • 30 g
    Échiré butter

Preparation: Ganache

Heat together cream and glucose syrup.
Pour over chocolate and emulsify.
Add butter and emulsify.
Leave to cool and pipe into truffle shell.

Truffle Shell

Used products: Truffle Shell

  • 35 g
    Cacao Barry® Or Noir™ dark chocolate GAIA

Preparation: Truffle Shell

Pre-crystallise chocolate and pour into mould to make truffle shell.

Décor Chocolate

Used products: Décor Chocolate

  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Preparation: Décor Chocolate

Pre-crystallise chocolate and shape. 

Finishing and assembly:

Used products: Finishing and assembly:

  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Preparation: Finishing and assembly:

Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.

Finishing and assembly:

Used products: Finishing and assembly:

  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Preparation: Finishing and assembly:

Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.