Or Noir Water Ganache


Created by
  • Alistair Birt - Head Pastry Chef at Harrods


ingredients preparation
  • 210g
  • 250g
    Cacao Barry® Or Noir™ chocolate
  • 30g
    invert sugar
  • 2g
  • 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.

Finishing and assembly:

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.

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