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Within - Roger Fok

Roger Fok China/Hong Kong
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Within

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.

Within Chocolate Shell

30 g Cacao Barry® Mycryo® Cocoa Butter
500 g Cacao Barry® Or Noir™ dark chocolate Within 70% cocoa

Temper together chocolate and cocoa butter.