Luna

Recipe

Created by

Ramon Huigsloot - Dutch finalist at World Chocolate Masters 2015, works at Zeelandia

Liquid Ganache

ingredients	preparation
150g cream 70g sugar 60g glucose 22g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa 25g butter	Add sugar, glucose and cream to a saucepan. Heat up to 103℃. Remove pan from heat and add chocolate while stirring. Let mixture cool down and homogenise with butter at a temperature of 40℃.

Firm Ganache

ingredients	preparation
125g cream 10g glucose 85g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa 15g butter	Add sugar, glucose and cream to a saucepan. Heat up to 80℃. Remove pan from heat and add chocolate while stirring. Let mixture cool down and homogenise with butter at a temperature of 40℃.

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