Open bar passion fruit-arriba ganache

Cocoa beans and the pulp that envelops them are very similar to what’s inside of a passion fruit. So I’ve used it to visualise the innards of a cocoa pod, all of which are key ingredients of the fermentation process.

Recipe

Created by
  • Kent Madsen - Callebaut Chef from Scandinavia

Passion ganache

ingredients preparation
  • 80g
    sugar
  • 300g
    passion fruit pulp

Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.

  • 75g
    glucose
  • 150g
    cream

Add to previous mixture and cool to 40°C.

  • 550g
    CW2NV

Melt to 34°C, add to previous mixture and emulsify with stick blender.

  • 50g
    butter

Add and emulsify.