Used products: Ganache
250 gCacao Barry® Or Noir™ chocolate
30 ginvert sugar
50 glow 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.
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.