Kunsei Truffle

Created by

  • Pepe IslaSpanish finalist at the World Chocolate Masters 2015, works at Casa Isla
level 1
  1. Or Noir Kunsei Truffle
  2. Or Noir™ Kunsei Powder
  3. Finishing and assembly:

Recipe components

Or Noir Kunsei Truffle

PreparationIngredients
Preparation

Melt and mix together chocolate and butter at 45°C.
Mix together all other ingredients and emulsify with previous mixture.
Apply at 30°C.

Ingredients
  • 350g
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
  • 117g
    anhydrous butter
  • 160g
    water
  • 30g
    invert sugar
  • 34g
    dextrose
  • 1g
    salt
  • 1g
    lecithin
  • 34g
    glucose syrup DE 60

Or Noir™ Kunsei Powder

PreparationIngredients
Preparation

Pulverise chocolate with kitchen robot and freeze.
Repeat until preferred texture is obtained.

Ingredients
  • 500g
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa

Finishing and assembly:

PreparationIngredients
Preparation

Coat crystallised truffle in tempered Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa and Or Noir™ Kunsei powder. 

Ingredients
  • Q.S.
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa