Luna

Or Noir Truffle

Luna

Created by
  • Ramon Huigsloot
    Dutch finalist at World Chocolate Masters 2015, works at Zeelandia
Level
level 3
Recipe components

Liquid Ganache

IngredientsPreparation
  • 150g
    cream
  • 70g
    sugar
  • 60g
    glucose
  • 22g
    Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
  • 25g
    butter

Add sugar, glucose and cream to a saucepan. Heat up to 103℃. 
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.

Firm Ganache

IngredientsPreparation
  • 125g
    cream
  • 10g
    glucose
  • 85g
    Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
  • 15g
    butter

Add sugar, glucose and cream to a saucepan. Heat up to 80℃.
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.