Within

Used Cacao Barry products
Or Noir Truffle

Within

Created by
  • Roger Fok
    Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong
Level
level 3
Used Cacao Barry products
Recipe components

Within Truffle

IngredientsPreparation
  • 260g
    cream
  • 225g
    Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa
  • 25g
    glucose
  • 50g
    butter

Mix and heat up together cream and glucose.
Pour over chocolate and emulsify.
Add soft butter and pipe into sperical mould.

Within Chocolate Shell

IngredientsPreparation

Temper together chocolate and cocoa butter.