Grand Choc

Created by

  • Michaël CotardCanadian finalist at the World Chocolate Masters 2015, works at Cotard Chocolatier
level 1
  1. Ganache
  2. Finishing and assembly:

Recipe components

Ganache

PreparationIngredients
Preparation

Boil together cream, glucose and sorbitol.
Pour over chocolate and mix well.
Add butter and mix well.

Ingredients
  • 300g
    35% cream
  • 50g
    glucose
  • 30g
    sorbitol
  • 400g
    Cacao Barry® Or Noir™ dark chocolate Grand Choc
  • 35g
    butter

Finishing and assembly:

Pipe.
Roll.
Enrobe with chocolate.
Decorate.