Used products: Caractère Ganache
350 gCacao Barry® Or Noir™ chocolate
50 ginvert 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.