Or Noir Truffle


Created by
  • Andrey Kanakin - Cacao Barry™ Ambassador

Ganache for Truffles and Coating

ingredients preparation
  • 25g
  • 45g
    invert sugar
  • 45g
    glucose syrup
  • 700g
    Cacao Barry® Or Noir™ dark chocolate 58% cocoa
  • 570g
    35% cream

Heat together cream, glucose syrup and invert sugar to 85°C.
Pour onto chocolate, turn into ganache and leave to cool to 35°C.
Add butter and emulsify with hand blender.
Pipe into 13-gram moulds and leave to crystallise.
Cover with Cacao Barry® Or Noir™ dark chocolate 58% cocoa and decorate with small edible gold flake.

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