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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Passion Fruit Ganache Recipe

Yield: Approx. 65 pieces; 2.25cm x 2.25cm.

Ingredients

passion-fruit-ganache.jpg

Heavy Cream:          

125g

Invert Sugar:

25g

Glucose:

25g

Sorbitol:

10g

Ginger Powder:

1g

Passion Fruit Puree:

50g

Butter:

20g

Bulk Milk Chocolate:

225g

Bulk Dark Chocolate:

100g

Preparation

  • Defrost the puree.
  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate.

Directions

  • Bring the cream, invert sugar, glucose, sorbitol, ginger, fruit puree and butter to a boil.
  • Allow to cool until it reaches a temperature of approximately 95°F.
  • Pour the cream onto the tempered dark chocolate and milk chocolate. Use a hand blender to emulsify the ganache.
  • Immediately pour the ganache into a frame.
  • Allow to cool for approximately 30 minutes.
  • Cut with guitar cutter or knife into desired dimensions.
  • Bring the centers to room temperature before enrobing them in tempered dark chocolate.