Black truffle ganache

Created by

Jean-Philippe Darcis - Callebaut® Amabassador and owner of Darcis Belgium

level 2

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.

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Recipe components

Used Callebaut products

Black truffle ganache

Ingredients	Preparation
450g 35% cream 90g trimoline	Mix.
10g Périgord black truffle	Grate into the mixture. Cook quickly but thoroughly and allow to infuse for 10 minutes. Strain.
625g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - C811 - 5kg Block	Pour the mixture over the chocolate.
11g truffle oil	Add and mix.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38	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.