Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

An original recipe by L'École Valrhona

1 step

Makes 200 pieces

Recipe Step by Step


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).

Assembly and finishing