Or Noir Truffle

Recipe

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ingredients	preparation
25g butter 45g invert sugar 45g glucose syrup 700g Cacao Barry® Or Noir™ dark chocolate 58% cocoa 570g 35% cream	Heat together cream, glucose syrup and invert sugar to 85°C. Pour onto chocolate, turn into ganache and leave to cool to 35°C. Add butter and emulsify with hand blender. Pipe into 13-gram moulds and leave to crystallise. Cover with Cacao Barry® Or Noir™ dark chocolate 58% cocoa and decorate with small edible gold flake.