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Ganache with fresh truffle and Valrhona chocolate — image

Ganache with fresh truffle and Valrhona chocolate

Luxurious ganache made from Valrhona chocolate and fresh black truffle, with a creamy texture and refined earthy notes.Velvety ganache of Valrhona chocolate enriched with fresh black truffle. The combination of deep cocoa aromas and subtle earthy nuances creates a refined and intense taste experience.

Ingredients

400gValrhona Manjari 64% or Guanaja 70% (finely chopped)
400gCream
1gFine salt
100gUnsalted butter (room temperature)
23gFresh black truffle (finely grated)
30gAcacia honey
2gNatural truffle oil (optional)
40gGlucose DE 40

Preparation

  1. Heat the cream with honey, glucose, and salt to 85°C.
  2. Add the grated truffle (preferably winter truffle), cover, and let infuse for 10–15 minutes.
  3. Mix small pieces of truffle into the cream.

  1. Heat the truffle cream to 70–75°C and pour in three parts over the melted chocolate.
  2. Emulsify until a smooth core is formed.

  1. Let cool to 35°C, add the butter and mix.
  2. Optionally add a few drops of truffle oil.
  3. Let crystallize at 16–18°C or use immediately.