ONDE
DE CHOC

Preparation

• Caramelize the sugar, then cool it by mixing in the pre-heated fresh cream.
• Bring the total quantity of liquid to 560 g by adding whole milk.
• Heat the liquid to 85°C together with the glucose, buckwheat honey, sorbitol and lemon peel, before leaving to infuse for a few minutes, covered with cling film.
• Sieve the mixture directly over the chocolate and mix together using a spatula.
• Once the mixture is at around 35-38°C, add the butter and finish using a hand mixer until emulsified and smooth.
• At 35°C, pour the ganache into 12 mm thick discs.
• Leave to crystallize for at least 24 hours at 17°C.
• Once crystallized, cut the ganache using a guitar cutter.
• Enrobe with Belcolade Expression So'Choc Cacao-Trace or Belcolade Selection Noir Intense Cacao-Trace chocolate, scattered with pieces of roasted buckwheat.
• In the picture, the ganache has been crystallized beforehand and placed on small Belcolade Expression So'Choc Cacao-Trace chocolate discs – to represent a wave – with the help of a piping bag.