Black truffle ganache

Can one pair chocolate and the exclusive black truffle? Yes, we're referring to the black gold found in Italy - Piemonte - or the French Perigord region. And yes you can. This luxurious chocolate treat created by Jean-Philippe Darcis holds a black truffle ganache boasting earthy flavours. The trick is to cook the truffle as shortly as possible in the sugar mixture to keep it from losing its flavours. 
Level:
Medium

Black truffle ganache

Ingredients: Black truffle ganache

  • 450 g
    35% cream
  • 90 g
    trimoline

Preparation: Black truffle ganache

Mix.

Ingredients: Black truffle ganache

  • 10 g
    Périgord black truffle

Preparation: Black truffle ganache

Grate into the mixture.
Cook quickly but thoroughly and allow to infuse for 10 minutes. Strain.

Ingredients: Black truffle ganache

Preparation: Black truffle ganache

Pour the mixture over the chocolate.

Ingredients: Black truffle ganache

  • 11 g
    truffle oil

Preparation: Black truffle ganache

Add and mix.

Ingredients: Black truffle ganache

Preparation: Black truffle ganache

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.