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Enea Or Noir Truffle - Vincent Vallée

Vincent Vallée France
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Enea Or Noir Truffle

Ganache Enea Or Noir Barry

65 g Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
75 g single cream (35%)
10 g dry butter
15 g glucose DE40
4 g sorbitol

  1. Boil together cream, sorbitol and glucose, and leave to cool to 70°C.
  2. Pour onto chocolate and emulsify without incorporating air bubbles.
  3. Melt butter at 35°C and mix in.
  4. Pipe ganache at 34°C into truffle shells.

Or Noir Moulding Couverture For Truffle Shell

500 g Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
25 g Cacao Barry® Deodorized Cocoa Butter

  1. Melt together chocolate and cocoa butter, and heat up to 50°C.
  2. Leave to cool to 31°C, pour into hemispherical polycarbonate moulds and turn upside down to remove excess chocolate.
  3. Leave to crystallise at 16°C for two hours.

Finishing and assembly:

  1. Remove crystallised truffle shells from moulds and glue 2 hemispheres together using hot plate.
  2. Heat mouth of piping bag with heating gun and insert it into top of truffle shell.
  3. Fill truffle shell with ganache at 34°C and leave to crystallise at 16°C for 12 hours.
  4. Coat truffle shell in Or Noir chocolate at 31°C and Cacao Barry® cocoa powder Plein Arôme.
  5. Shake off excess cocoa powder in sieve and leave to crystallise at 16°C for 2 hours.
  6. Savour truffles at room temperature.