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Or Noir Water Ganache

Level:: Difficult

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7.4 oz

Water
8.8 oz

Cacao barry® or noir™ chocolate
1.1 oz

Invert sugar
0.1 oz

Salt
1.8 oz

Low water content butter

Boil together water, salt and Trimoline®.
Pour one-third onto chocolate and emulsify.
Add rest of liquid mixture and mix well.
Add butter and incorporate.
Hand-blend without incorporating air bubbles and leave to firm.

Q.S.

Cacao barry® or noir™ chocolate

Pipe 10-gram bulbs with 13-mm nozzle.
Leave to firm, dip in Cacao Barry® Or Noir™ chocolate and decorate with blitzed Cacao Barry® Or Noir™ chocolate.