Chocolate ganache
Ingredients:
- 650 g of Cream UHT 35%
- 92 g of Invert Sugar
- 150g of Glucose DE 60
- 720 g of Noir Selection C501/J
- 125 g of Lait Selection 03X5/G
- 110g of Butter
- 1g of Salt
Method:
- Boil the cream, invert sugar and glucose then add the salt
- Poor into the chocolate Noir Selection and Milk Selection
- Mix well with a hand mixer to make it smooth and homogeny
- Add the butter and mix again
- Let set for 4 hours
- Pipe lines and cut to have around 10g pieces
- Roll the boll shape and let set for 12 hours before covering
Enrobing
Ingredients:
- QS of Belcolade Noir Selection C501/J
Method:
- Melt the chocolate at 45°C and temper at 32°C
- Cover the truffle bowls with tempered chocolate and roll in the cocoa powder
