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.
Ingredients
195g
Cacao Barry® Or Noir™ dark chocolate Smak
175g
cream
38g
glucose
60g
butter
Finishing and assembly:
Preparation
Ingredients
Preparation
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.