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Luna - Ramon Huigsloot

Ramon Huigsloot Netherlands
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Luna

Liquid Ganache

150 g cream
70 g sugar
60 g glucose
22 g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
25 g butter

  1. Add sugar, glucose and cream to a saucepan. Heat up to 103℃. 
  2. Remove pan from heat and add chocolate while stirring.
  3. Let mixture cool down and homogenise with butter at a temperature of 40℃.

Firm Ganache

125 g cream
10 g glucose
85 g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa
15 g butter

  1. Add sugar, glucose and cream to a saucepan. Heat up to 80℃.
  2. Remove pan from heat and add chocolate while stirring.
  3. Let mixture cool down and homogenise with butter at a temperature of 40℃.