Caractère Truffle

Or Noir Truffle

Caractère Truffle

Created by
  • Sabine Dubenkropp
    German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin
level 3
Recipe components

Caractère Ganache

  • 350g
    Cacao Barry® Or Noir™ chocolate
  • 450g
  • 50g
  • 50g
    invert sugar

Mix together cream, glucose and invert sugar, and heat up to 80°C.
Pour over chocolate and emulsify, starting in the centre of mixture.
Leave to crystallise overnight.
Whip up in stand mixer, pipe and leave to rest in refrigerator.
Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.