Or Noir Water Ganache
- Level:
-
Difficult
Ganache
Used products: Ganache
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210 gWater
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250 gCacao barry® or noir™ chocolate
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30 gInvert sugar
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2 gSalt
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50 gLow water content butter
Preparation: Ganache
Boil together water, salt and Trimoline®.
Pour one-third onto chocolate and emulsify.
Add rest of liquid mixture and mix well.
Add butter and incorporate.
Hand-blend without incorporating air bubbles and leave to firm.
Finishing and assembly:
Used products: Finishing and assembly:
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Q.S.Cacao barry® or noir™ chocolate
Preparation: Finishing and assembly:
Pipe 10-gram bulbs with 13-mm nozzle.
Leave to firm, dip in Cacao Barry® Or Noir™ chocolate and decorate with blitzed Cacao Barry® Or Noir™ chocolate.
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