Created by
  • Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Ganache de Sokola

Ingredients Preparation
  • 390g
    38% cream
  • 70g
    invert sugar
  • 500g
    Cacao Barry® Or Noir™ chocolate Sokola 69% cocoa
  • 45g

Boil together cream and invert sugar, and pour over chopped chocolate.
Incorporate butter at 35-40°C.
Pipe into moulds and leave to set for 48 hours at room temperature.

Finishing and assembly:

Dip pieces of ganache in tempered Sokola chocolate.
Place in rack.

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