Gaia

Recipe

Created by

Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

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.

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