Kunsei Truffle

Recipe

Created by

Pepe Isla - Spanish finalist at the World Chocolate Masters 2015, works at Casa Isla

Or Noir Kunsei Truffle

ingredients	preparation
350g Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa 117g anhydrous butter 160g water 30g invert sugar 34g dextrose 1g salt 1g lecithin 34g glucose syrup DE 60	Melt and mix together chocolate and butter at 45°C. Mix together all other ingredients and emulsify with previous mixture. Apply at 30°C.

Or Noir™ Kunsei Powder

ingredients	preparation
500g Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa	Pulverise chocolate with kitchen robot and freeze. Repeat until preferred texture is obtained.

Finishing and assembly:

ingredients	preparation
Q.S. Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa	Coat crystallised truffle in tempered Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa and Or Noir™ Kunsei powder.

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