65 g of 35% cream 20 g of glucose 250 g of black chocolate 100 g of rum
Ingredients
- crème 35%
- glucose
- couverture noire
- rhum
Instructions
- Bring the cream and glucose to a simmer.
- Pour over the chocolate.
- Stir while avoiding incorporating air.
- Incorporate the alcohol.
- Cool to pipe into a smooth piping bag numbered 5 or 6.
- Pipe balls of about 1.5 cm in diameter.
- Cool, then shape by hand.
- Coat with tempered chocolate (having undergone temperature curve), immediately cover with powdered sugar or glace sugar.
