G-Nial Truffle
- Level:
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Difficult
G-Nial Ganache
Used products: G-Nial Ganache
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170 gCream
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30 gInvert sugar
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7 gGlucose
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25 gButter
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160 gCacao barry® or noir™ dark chocolate g-nial 70% cocoa
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2 gInverted sugar syrup
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Q.S.Dcp-22exbru
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Q.S.Cacao barry® or noir™ dark chocolate g-nial 70% cocoa
Preparation: G-Nial Ganache
Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over 160 g of chocolate in three times, add invertase and pour into moulds.
Leave to cool and crystallise, then unmould.
Temper chocolate with 6% Mycryo, dip ganache in it and roll in cocoa powder.
Serve at room temperature and indulge yourself in the most G-Nial Chocolate Truffles.
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