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GAIA - Hisashi Onobayashi

Hisashi Onobayashi Japan
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GAIA

Ganache

200 g Cacao Barry® Or Noir™ dark chocolate GAIA
160 g cream (38%)
50 g glucose syrup
30 g butter (Échiré)

  1. Heat together cream and glucose syrup.
  2. Pour over chocolate and emulsify.
  3. Add butter and emulsify.
  4. Leave to cool and pipe into truffle shell.

Truffle Shell

35 g Cacao Barry® Or Noir™ dark chocolate GAIA

Pre-crystallise chocolate and pour into mould to make truffle shell.

Décor Chocolate

Cacao Barry® Or Noir™ dark chocolate GAIA

Pre-crystallise chocolate and shape.

Finishing and assembly:

  1. Pipe ganache into truffle shell.
  2. Coat with pre-crystallised Cacao Barry® Or Noir™ dark chocolate GAIA.
  3. Decorate with décor chocolate.