Caractère Truffle

Caractère Truffle


Caractère Ganache

Used products: Caractère Ganache

  • 350 g
    Cacao Barry® Or Noir™ chocolate
  • 450 g
  • 50 g
  • 50 g
    invert sugar

Preparation: Caractère Ganache

Mix together cream, glucose and invert sugar, and heat up to 80°C.
Pour over chocolate and emulsify, starting in the centre of mixture.
Leave to crystallise overnight.
Whip up in stand mixer, pipe and leave to rest in refrigerator.
Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.