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G-Nial Truffle

Level:: Difficult

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6.0 oz

cream
1.1 oz

invert sugar
0.2 oz

glucose
0.9 oz

butter
5.6 oz

Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
0.1 oz

inverted sugar syrup
Q.S.

DCP-22EXBRU
Q.S.

Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
Q.S.

NCB-HD706-BY

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over 160 g of chocolate in three times, add invertase and pour into moulds.
Leave to cool and crystallise, then unmould.
Temper chocolate with 6% Mycryo, dip ganache in it and roll in cocoa powder.
Serve at room temperature and indulge yourself in the most G-Nial Chocolate Truffles.