G-Nial Truffle

Recipe

Created by

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

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. DCP-22SP Q.S. Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa Q.S. NCB-HD706-BY	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.