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.