Within

Recipe

Created by

Roger Fok - Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong

Ingredients	Preparation
260g cream 225g Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa 25g glucose 50g butter	Mix and heat up together cream and glucose. Pour over chocolate and emulsify. Add soft butter and pipe into sperical mould.

Ingredients	Preparation
30g NCB-HD706-BY 500g Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa	Temper together chocolate and cocoa butter.