Luna

Ramon HuigslootDutch finalist at World Chocolate Masters 2015, works at Zeelandia

level 1

Preparation	Ingredients
Preparation Add sugar, glucose and cream to a saucepan. Heat up to 103℃. Remove pan from heat and add chocolate while stirring. Let mixture cool down and homogenise with butter at a temperature of 40℃.	Ingredients 150g cream 70g sugar 60g glucose 22g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa 25g butter

Preparation	Ingredients
Preparation Add sugar, glucose and cream to a saucepan. Heat up to 80℃. Remove pan from heat and add chocolate while stirring. Let mixture cool down and homogenise with butter at a temperature of 40℃.	Ingredients 125g cream 10g glucose 85g Cacao Barry® Or Noir™ chocolate Ferouge 67% cocoa 15g butter