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Caractère Truffle - Sabine Dubenkropp

Caractère Truffle

Caractère Ganache

350 g Cacao Barry® Or Noir™ chocolate
450 g cream
50 g glucose
50 g invert sugar

  1. Mix together cream, glucose and invert sugar, and heat up to 80°C.
  2. Pour over chocolate and emulsify, starting in the centre of mixture.
  3. Leave to crystallise overnight.
  4. Whip up in stand mixer, pipe and leave to rest in refrigerator.
  5. Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.