Or Noir Water Ganache

Or Noir Water Ganache



Used products: Ganache

  • 210 g
  • 250 g
    Cacao Barry® Or Noir™ chocolate
  • 30 g
    invert sugar
  • 2 g
  • 50 g
    low water content butter

Preparation: Ganache

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.

Finishing and assembly:

Used products: Finishing and assembly:

  • Q.S.
    Cacao Barry® Or Noir™ chocolate

Preparation: Finishing and assembly:

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.