A Taste of History, Mysticism and Secrets

Recipe

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Ingredients	Preparation
195g cream 50g butter 25g glucose 425g Cacao Barry® Or Noir™ dark chocolate Silesia	Boil together 170 g of cream and glucose. Pour over chocolate, add butter and homogenise. When mixture starts thickening, add 25 g of cream and mix until smooth. Pipe into hemispherical moulds and leave to cool.

Ingredients	Preparation
450g Cacao Barry® Or Noir™ dark chocolate Silesia 25g NCB-HD703-BY	Mix together chocolate and cocoa butter, and temper Enrobe truffles.