Lunar Eclipse


Created by
  • Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Chocolate bonbons

Ingredients Preparation
  • 185g
    35% cream
  • 5g
  • 25g
    sorbitol powder
  • 15g
    glucose syrup DE 60
  • 40g
    low water content butter
  • 1zest
  • 1g


  • 250g

Cover and let chill at 32°C, pass through a chinois, then emulsify with the chocolate previously melted at 32°C

Pipe truffles of around 1 cm in diameter onto a baking sheet.
Apply an acetate guitar sheet and flatten the truffles with another sheet into little discs, like palets d’or.

  • Q.S.

Coat with Ocoa™ 70 % dark chocolate couverture

Disc decoration

Ingredients Preparation
  • Q.S.

Spread some Ocoa™ 70% dark chocolate couverture finely on an acetate guitar sheet

Cut out circles 3 cm in diameter.
Make a hole in the circles using a tip.

  • As needed
    90°C alcohol
  • As needed
    gold powder

Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or

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