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 |
Mix. |
| 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. | |
