G-Nial Truffle

Created by

  • Geraldine Müller-MarasSwiss finalist at the World Chocolate Masters 2015, works at Maison Cailler
level 1
  1. G-Nial Ganache

Recipe components

G-Nial Ganache

PreparationIngredients
Preparation

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over 160 g of chocolate in three times, add invertase and pour into moulds.
Leave to cool and crystallise, then unmould.
Temper chocolate with 6% Mycryo, dip ganache in it and roll in cocoa powder.
Serve at room temperature and indulge yourself in the most G-Nial Chocolate Truffles.

Ingredients