Recipes
520 g fresh cream (35%)
40 g TREHA®︎
578 g dark chocolate*
(75% cacao), chopped97 g invert sugar (Trimoline)
117 g unsalted butter, room temperature
* TULAKALUM (VALRHONA)
Mix TREHA®︎ with the cream to dissolve, then bring to a rapid simmer.
Add invert sugar and 1. into the chocolate, and mix to emulsify.
Gradually add butter in while stirring with a hand blender.
Creates a pleasant melt-in-your-mouth texture.
Enhances the characteristic flavor of chocolate as well as the flavors of other ingredients.
Creates moderate viscosity that improves shape retention and workability.
Editor's Note:
Kohei Nishiyama, representative of Socora LLC, established the company in 2016 after working at L'Effervescence, the three-Micheline-starred restaurant, and Mandarin Oriental Tokyo. Socora undertakes several services such as catering and confectionery advisors, as well as OEM supply of chocolate products.
