Caractère Truffle


Created by
  • Sabine Dubenkropp - German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin

Caractère Ganache

ingredients preparation
  • 350g
    Cacao Barry® Or Noir™ chocolate
  • 450g
  • 50g
  • 50g
    invert sugar

Mix together cream, glucose and invert sugar, and heat up to 80°C.
Pour over chocolate and emulsify, starting in the centre of mixture.
Leave to crystallise overnight.
Whip up in stand mixer, pipe and leave to rest in refrigerator.
Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.

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