Voyage

Boil together cream and glucose.
Leave to cool to 65°C and our over chocolate.
Mix with blender and add butter.
Emulsify and pour into piping bag.
Pipe into shells and leave to crystallise.

Additional ingredients:

100 g red-coloured cocoa butter
100 g green-coloured cocoa butter
1,500 g Cacao Barry® Or Noir™ dark chocolate Smak

Finishing and assembly:

Prepare all decorations.
Dip truffles into chocolate and decorate.