Grand Choc

Recipe

Created by

Michaël Cotard - Canadian finalist at the World Chocolate Masters 2015, works at Cotard Chocolatier

ingredients	preparation
300g 35% cream 50g glucose 30g sorbitol 400g Cacao Barry® Or Noir™ dark chocolate Grand Choc 35g butter	Boil together cream, glucose and sorbitol. Pour over chocolate and mix well. Add butter and mix well.

Pipe.
Roll.
Enrobe with chocolate.
Decorate.