Enea Or Noir Truffle

Created by

  • Vincent ValléeFrench finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet
level 1
  1. Ganache Enea Or Noir Barry
  2. Or Noir Moulding Couverture For Truffle Shell

Recipe components

Ganache Enea Or Noir Barry

PreparationIngredients
Preparation

Boil together cream, sorbitol and glucose, and leave to cool to 70°C.
Pour onto chocolate and emulsify without incorporating air bubbles.
Melt butter at 35°C and mix in.
Pipe ganache at 34°C into truffle shells.

Ingredients
  • 65g
    Cacao Barry® Or Noir™ dark chocolate Enea 69% cocoa
  • 15g
    glucose syrup DE 40
  • 4g
    sorbitol powder
  • 75g
    cream
  • 10g
    low water content butter

Or Noir Moulding Couverture For Truffle Shell

PreparationIngredients
Preparation

Melt together chocolate and cocoa butter, and heat up to 50°C.
Leave to cool to 31°C, pour into hemispherical polycarbonate moulds and turn upside down to remove excess chocolate.
Leave to crystallise at 16°C for two hours.

Ingredients