Created by
  • Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Ganache Amazônia

Ingredients Preparation
  • 300g
    Cacao Barry® Or Noir™ chocolate Amazonia
  • 120g
    35% cream
  • 40g
  • 20g
    unsalted butter

Boil together cream and glucose, and pour over chocolate.
Add butter and mix well.
Fill shells with ganache and store in refrigerator for 30 minutes.

Finishing and assembly:

Ingredients Preparation
  • Q.S.
    Cacao Barry® Or Noir™ chocolate Amazonia
  • Q.S.

Pre-crystallise red chocolate and spread it between two guitar sheets. Cut with a round cutter and store in refrigerator.
Coat truffle in pre-crystallised Cacao Barry® Or Noir™ chocolate Amazonia and cocoa powder.
Mould mushroom base with tempered Cacao Barry® Or Noir™ chocolate Amazoniaon top of baking paper.
Unmould red chocolate discs and decorate with pre-crystallised Cacao Barry® white chocolate Zéphyr™ 34% cocoa.
Arrange mushroom on top of truffle.

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