Grand Choc

Or Noir Truffle

Grand Choc

Created by
  • Michaël Cotard
    Canadian finalist at the World Chocolate Masters 2015, works at Cotard Chocolatier
Level
level 3
Recipe components

Ganache

IngredientsPreparation
  • 300g
    35% cream
  • 50g
    glucose
  • 30g
    sorbitol
  • 400g
    Cacao Barry® Or Noir™ dark chocolate Grand Choc
  • 35g
    butter

Boil together cream, glucose and sorbitol.
Pour over chocolate and mix well.
Add butter and mix well.

Finishing and assembly:

Pipe.
Roll.
Enrobe with chocolate.
Decorate.