G-Nial Truffle
G-Nial Ganache
170 g cream
30 g Trimoline® (invert sugar)
7 g glucose
25 g butter
160 g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
2.5 g invertase
Cacao Barry® cocoa powder Extra Brute
Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
Cacao Barry® Mycryo® Cocoa Butter
- Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
- Pour over 160 g of chocolate in three times, add invertase and pour into moulds.
- Leave to cool and crystallise, then unmould.
- Temper chocolate with 6% Mycryo, dip ganache in it and roll in cocoa powder.
- Serve at room temperature and indulge yourself in the most G-Nial Chocolate Truffles.