Vulcan
Or Noir Truffle
75 g water
38 g invert sugar
15 g sorbitol
50 g glucose
375 g Cacao Barry® Or Noir™ chocolate
- Boil together water, invert sugar, sorbitol and glucose.
- Pour over chocolate and emulsify.
- Pour into frame and leave to crystallise.
- Unmould and dip into pre-crystallised chocolate.