Vulcan

Recipe

Created by

Serdar Çakır - Turkish finalist at the World Chocolate Masters 2015, works at Hilton Bosphorus Hotel, Istanbul

ingredients	preparation
75g water 38g invert sugar 15g sorbitol 50g glucose 375g Cacao Barry® Or Noir™ chocolate	Boil together water, invert sugar, sorbitol and glucose. Pour over chocolate and emulsify. Pour into frame and leave to crystallise. Unmould and dip into pre-crystallised chocolate.