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Vulcan

Level:: Difficult

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75 g

water
38 g

invert sugar
15 g

sorbitol
50 g

glucose
375 g

Cacao Barry® Or Noir™ chocolate

Boil together water, invert sugar, sorbitol and glucose.
Pour over chocolate and emulsify.
Pour into frame and leave to crystallise.
Unmould and dip into pre-crystallised chocolate.

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Vulcan

Or Noir Truffle

Used products: Or Noir Truffle

Preparation: Or Noir Truffle

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Used products: Or Noir Truffle

Preparation: Or Noir Truffle

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