Gaia

Recipe

Created by
  • Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
  1. Ganache
  2. Truffle Shell
  3. Décor Chocolate
  4. Finishing and assembly:
  5. Finishing and assembly:

Ganache

ingredients preparation
  • 200g
    Cacao Barry® Or Noir™ dark chocolate GAIA
  • 160g
    fresh cream 38%
  • 50g
    glucose syrup
  • 30g
    Échiré butter

Heat together cream and glucose syrup.
Pour over chocolate and emulsify.
Add butter and emulsify.
Leave to cool and pipe into truffle shell.

Truffle Shell

ingredients preparation
  • 35g
    Cacao Barry® Or Noir™ dark chocolate GAIA

Pre-crystallise chocolate and pour into mould to make truffle shell.

Décor Chocolate

ingredients preparation
  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Pre-crystallise chocolate and shape. 

Finishing and assembly:

ingredients preparation
  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.

Finishing and assembly:

ingredients preparation
  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate GAIA

Pipe ganache into truffle shell.
Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
Decorate with décor chocolate.