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Recipe Step by Step
105g inverted sugar
580g whipping cream 35%
720g NYANGBO 68%
155g pasteurized butter
Heat the cream with the inverted sugar to boiling point.
Gradually pour the boiling hot liquid over the melted chocolate.
Mix from the centre with a spatula to create a shiny and elastic core.
This texture should be maintained throughout. As soon as the ganache has cooled to about 35/40 °C, add the diced butter and finish with a hand held mixer.
Pour into a 34 x 34 cm frame, 10 mm deep, stuck on a guitar sheet sprayed with dark chocolate couverture.
Allow to crystallize for 24 to 36 hours at 17 °C, 60% humidity.
Assembly and finishing
Precoat the ganache with dark chocolate couverture then cut 22.5 x 22.5 mm squares.Before coating, turn the ganache on its side so as to coat the cut edge.Coat the ganache rectangles with couverture.Using a paper cornet, make lines and drops of orange cocoa butter tempered at 30/32 °C on a neutral guitar sheet.When the cocoa butter has crystallized, use a brush to dust the surface with gold powder.Immediately after the chocolates have been coated in the machine, press on transfer sheets.Allow to crystallize before removing the backing.