Voyage

Used Cacao Barry products
Or Noir Truffle

Voyage

Used Cacao Barry products
Recipe components

Soft Ganache

IngredientsPreparation
  • 195g
    Cacao Barry® Or Noir™ dark chocolate Smak
  • 175g
    cream
  • 38g
    glucose
  • 60g
    butter

Boil together cream and glucose.
Leave to cool to 65°C and our over chocolate.
Mix with blender and add butter.
Emulsify and pour into piping bag.
Pipe into shells and leave to crystallise.

Finishing and assembly:

IngredientsPreparation
  • 1500g
    Cacao Barry® Or Noir™ dark chocolate Smak
  • 100g
    Red colored cocoa butter

Additional ingredients:

100 g red-coloured cocoa butter
100 g green-coloured cocoa butter
1,500 g Cacao Barry® Or Noir™ dark chocolate Smak

Finishing and assembly:

Prepare all decorations.
Dip truffles into chocolate and decorate.