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Amazônia - Diego Lozano

Diego Lozano Brasil
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Amazônia

Ganache Amazônia

300 g Cacao Barry® Or Noir™ chocolate Amazonia
120 g cream (35%)
40 g glucose
20 g unsalted butter

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

Finishing and assembly

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