G-Nial Truffle

Recipe

Created by
  • Geraldine Müller-Maras - Swiss finalist at the World Chocolate Masters 2015, works at Maison Cailler

G-Nial Ganache

Ingredients Preparation
  • 170g
    cream
  • 30g
    invert sugar
  • 7g
    glucose
  • 25g
    butter
  • 160g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • 2g
    inverted sugar syrup
  • Q.S.
    Extra Brute
  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • Q.S.
    Mycryo™ Cocoa Butter

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over 160 g of chocolate in three times, add invertase and pour into moulds.
Leave to cool and crystallise, then unmould.
Temper chocolate with 6% Mycryo, dip ganache in it and roll in cocoa powder.
Serve at room temperature and indulge yourself in the most G-Nial Chocolate Truffles.

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