Truffle ganache (Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)

Ingredients Preparation
450 g Corman 35% cream
90 g trimoline
10 g Périgord black truffle Grate into the mixture.
Cook quickly but thoroughly and allow to infuse for 10 minutes. Strain.
625 g dark chocolate Callebaut Select 811NV Pour the mixture over the chocolate.
11 g truffle oil Add and mix.
Table this mixture until the temperature cools to 32°C. Pour onto a 7 mm thick Flexipan® Guitare frame: ref. FT 04020. Allow to crystallise for 24 hours. Cut up with the guitar cutter. Coat with Callebaut Strong 70-30-42NV dark chocolate.

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