Joias Itakuja Chocolate Droplets
lngredients: ITAKUJA 55%
Procedures: 1
An original recipe by L'École Valrhona – Makes 200 pieces
JOIAS ITAKUJA
- 215g Water
- 165g Glucose DE 60
- 570g ITAKUJA 55%
- 50g Liquid Sorbitol
- Arrange droplets of pre-set chocolate onto a sheet of confectionery dipping paper, cover with a second sheet, and press down.
- Remove the top sheet.
- Pipe approx. 5g of ganache directly onto the chocolate.
- Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
- Leave to set at 60°F (16°C).