Sokola

Created by

  • Tor StubbeDanish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla
level 1
  1. Ganache de Sokola
  2. Finishing and assembly:

Recipe components

Ganache de Sokola

PreparationIngredients
Preparation

Boil together cream and invert sugar, and pour over chopped chocolate.
Incorporate butter at 35-40°C.
Pipe into moulds and leave to set for 48 hours at room temperature.

Ingredients
  • 390g
    38% cream
  • 70g
    invert sugar
  • 500g
    Cacao Barry® Or Noir™ chocolate Sokola 69% cocoa
  • 45g
    butter

Finishing and assembly:

Dip pieces of ganache in tempered Sokola chocolate.
Place in rack.