Caractère Truffle

Recipe

Created by

Sabine Dubenkropp - German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin

ingredients	preparation
350g Cacao Barry® Or Noir™ chocolate 450g cream 50g glucose 50g invert sugar	Mix together cream, glucose and invert sugar, and heat up to 80°C. Pour over chocolate and emulsify, starting in the centre of mixture. Leave to crystallise overnight. Whip up in stand mixer, pipe and leave to rest in refrigerator. Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.