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Or Noir Water Ganache - Alistair Birt

Alistair Birt UK
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Or Noir Water Ganache

Ganache

210 g water
250 g Cacao Barry® Or Noir™ chocolate
50 g dry butter
30 g Trimoline® (invert sugar)
2 g salt

  1. Boil together water, salt and Trimoline®.
  2. Pour one-third onto chocolate and emulsify.
  3. Add rest of liquid mixture and mix well.
  4. Add butter and incorporate.
  5. Hand-blend without incorporating air bubbles and leave to firm.

Finishing and assembly:

  1. Pipe 10-gram bulbs with 13-mm nozzle.
  2. Leave to firm, dip in Cacao Barry® Or Noir™ chocolate and decorate with blitzed Cacao Barry® Or Noir™ chocolate.