Vulcan

Vulcan

Level:
Difficult

Or Noir Truffle

Used products: Or Noir Truffle

  • 75 g
    water
  • 38 g
    invert sugar
  • 15 g
    sorbitol
  • 50 g
    glucose
  • 375 g
    Cacao Barry® Or Noir™ chocolate

Preparation: Or Noir Truffle

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.