Or noir truffle Korea

Created by

  • Sang Kyun JeongSouth-Korean finalist at World Chocolate Masters 2015, works at Lotte Hotel Seoul
level 1
  1. Or Noir Ganache

Recipe components

Or Noir Ganache

PreparationIngredients
Preparation

Boil together cream and invert sugar, and pour over chocolate.
Mix in heated cream.
Mix in butter.

Ingredients
  • 100g
    Cacao Barry® Or Noir™ chocolate
  • 120g
    cold heavy cream
  • 20g
    butter
  • 35g
    invert sugar