Heat cream, sorbitol, and glucose to 80°C. Pour onto the Belcolade Origins Lait Papua New Guines 45% Organic Cacao-Trace and Belcolade Selection Noir Absolu Ebony Cacao-Trace.
Blend with and stick blender to emulsify. When the ganache reaches 36°C add the butter and blend again.
When the ganache reaches 29°C deposit into prepared moulds.
Prepare moulds using red coloured cocoa butter, edible gold lustre and tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace. Allow to crystallize for 1 hour at 16°C with a relative humidity of max. 60%.
Pipe the ganache into the lined moulds, allow to crytalize for 12 hours at 16°c with a relative humidity of max. 60%.
Seal the mould with tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace.
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