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Sokola - Tor Stubbe

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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

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

Finishing and assembly

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