Or noir truffle Korea
Created by:

Or noir truffle Korea

Level:
Difficult

Or Noir Ganache

Used products

  • 100 g
    Cacao Barry® Or Noir™ chocolate
  • 120 g
    cold heavy cream
  • 20 g
    butter
  • 35 g
    invert sugar

Preparation

Boil together cream and invert sugar, and pour over chocolate.
Mix in heated cream.
Mix in butter.

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