Enea Or Noir Truffle

Recipe

Created by

Vincent Vallée - French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet

Ganache Enea Or Noir Barry

ingredients	preparation
65g Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa 15g glucose syrup DE 40 4g sorbitol powder 75g cream 10g low water content butter	Boil together cream, sorbitol and glucose, and leave to cool to 70°C. Pour onto chocolate and emulsify without incorporating air bubbles. Melt butter at 35°C and mix in. Pipe ganache at 34°C into truffle shells.

Or Noir Moulding Couverture For Truffle Shell

ingredients	preparation
500g Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa 25g NCB-HD703-BY	Melt together chocolate and cocoa butter, and heat up to 50°C. Leave to cool to 31°C, pour into hemispherical polycarbonate moulds and turn upside down to remove excess chocolate. Leave to crystallise at 16°C for two hours.

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