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Vulcan - Serdar Çakır


Or Noir Truffle

75 g water
38 g invert sugar
15 g sorbitol
50 g glucose
375 g Cacao Barry® Or Noir™ chocolate

  1. Boil together water, invert sugar, sorbitol and glucose.
  2. Pour over chocolate and emulsify.
  3. Pour into frame and leave to crystallise.
  4. Unmould and dip into pre-crystallised chocolate.