Or Noir Water Ganache

Recipe

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ingredients	preparation
210g water 250g Cacao Barry® Or Noir™ chocolate 30g invert sugar 2g salt 50g low water content butter	Boil together water, salt and Trimoline®. Pour one-third onto chocolate and emulsify. Add rest of liquid mixture and mix well. Add butter and incorporate. Hand-blend without incorporating air bubbles and leave to firm.

ingredients	preparation
Q.S. Cacao Barry® Or Noir™ chocolate	Pipe 10-gram bulbs with 13-mm nozzle. Leave to firm, dip in Cacao Barry® Or Noir™ chocolate and decorate with blitzed Cacao Barry® Or Noir™ chocolate.