Sokola

Recipe

Created by

Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

ingredients	preparation
390g 38% cream 70g invert sugar 500g Cacao Barry® Or Noir™ chocolate Sokola 69% cocoa 45g butter	Boil together cream and invert sugar, and pour over chopped chocolate. Incorporate butter at 35-40°C. Pipe into moulds and leave to set for 48 hours at room temperature.

Dip pieces of ganache in tempered Sokola chocolate.
Place in rack.