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