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Within - Roger Fok


Within Truffle

260 g cream
225 g Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa
25 g glucose
50 g butter

  1. Mix and heat up together cream and glucose.
  2. Pour over chocolate and emulsify.
  3. Add soft butter and pipe into sperical mould.

Temper together chocolate and cocoa butter.