Enea Or Noir Truffle
- Level:
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Difficult
Ganache Enea Or Noir Barry
Used products: Ganache Enea Or Noir Barry
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65 gCacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
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15 gglucose syrup DE 40
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4 gsorbitol powder
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75 gcream
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10 glow water content butter
Preparation: Ganache Enea Or Noir Barry
Boil together cream, sorbitol and glucose, and leave to cool to 70°C.
Pour onto chocolate and emulsify without incorporating air bubbles.
Melt butter at 35°C and mix in.
Pipe ganache at 34°C into truffle shells.
Or Noir Moulding Couverture For Truffle Shell
Used products: Or Noir Moulding Couverture For Truffle Shell
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500 gCacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
Preparation: Or Noir Moulding Couverture For Truffle Shell
Melt together chocolate and cocoa butter, and heat up to 50°C.
Leave to cool to 31°C, pour into hemispherical polycarbonate moulds and turn upside down to remove excess chocolate.
Leave to crystallise at 16°C for two hours.
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