Or noir truffle Korea


Created by
  • Sang Kyun Jeong - South-Korean finalist at World Chocolate Masters 2015, works at Lotte Hotel Seoul

Or Noir Ganache

Ingredients Preparation
  • 100g
    Cacao Barry® Or Noir™ chocolate
  • 120g
    cold heavy cream
  • 20g
  • 35g
    invert sugar

Boil together cream and invert sugar, and pour over chocolate.
Mix in heated cream.
Mix in butter.

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