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350 g Cacao Barry® Or Noir™ chocolate
450 g cream
50 g glucose
50 g invert sugar
- Mix together cream, glucose and invert sugar, and heat up to 80°C.
- Pour over chocolate and emulsify, starting in the centre of mixture.
- Leave to crystallise overnight.
- Whip up in stand mixer, pipe and leave to rest in refrigerator.
- Roll truffles by hand to create perfectly round shape and dip in tempered chocolate.