View recipes of Tor Stubbe
Ganache de Sokola
390 g fresh cream (38%)
70 g Trimoline® (invert sugar)
500 g Cacao Barry® Or Noir™ chocolate Sokola 69% cocoa
45 g butter
- 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.