Vulcan
- Level:
-
Difficult
Or Noir Truffle
Used products: Or Noir Truffle
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75 gWater
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38 gInvert sugar
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15 gSorbitol
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50 gGlucose
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375 gCacao 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.
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