Within

Used Cacao Barry products

Or Noir Truffle

Created by

Roger Fok
Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong

Level

level 3

Used Cacao Barry products

Ingredients	Preparation
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.

Ingredients	Preparation
30g Mycryo™ Cocoa Butter 500g Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa	Temper together chocolate and cocoa butter.

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