Voyage
Soft Ganache
195 g Cacao Barry® Or Noir™ dark chocolate Smak
175 g cream
38 g glucose
60 g butter
- Boil together cream and glucose.
- Leave to cool to 65°C and our over chocolate.
- Mix with blender and add butter.
- Emulsify and pour into piping bag.
- Pipe into shells and leave to crystallise.
Finishing and assembly:
Additional ingredients:
100 g red-coloured cocoa butter
100 g green-coloured cocoa butter
1,500 g Cacao Barry® Or Noir™ dark chocolate Smak
Finishing and assembly:
- Prepare all decorations.
- Dip truffles into chocolate and decorate.