Or Noir Water Ganache

Created by

  • Alistair BirtHead Pastry Chef at Harrods
level 1
  1. Ganache
  2. Finishing and assembly:

Recipe components

Ganache

PreparationIngredients
Preparation

Boil together water, salt and Trimoline®.
Pour one-third onto chocolate and emulsify.
Add rest of liquid mixture and mix well.
Add butter and incorporate.
Hand-blend without incorporating air bubbles and leave to firm.

Ingredients
  • 210g
    water
  • 250g
    Cacao Barry® Or Noir™ chocolate
  • 30g
    invert sugar
  • 2g
    salt
  • 50g
    low water content butter

Finishing and assembly:

PreparationIngredients
Preparation

Pipe 10-gram bulbs with 13-mm nozzle.
Leave to firm, dip in Cacao Barry® Or Noir™ chocolate and decorate with blitzed Cacao Barry® Or Noir™ chocolate.

Ingredients
  • Q.S.
    Cacao Barry® Or Noir™ chocolate