Tropical fruits ganache
White Chocolate is a great base to enhance exotic fruity flavours. For this recipe white chocolate mixed with banana and passion fruit creates a ganache with refreshing acidic notes with a lovely sweetness. The ganache is piped into a dark intense chocolate shell that releases hints of coffee and rum. It’s like having the best of the Caribbean in one bite
Recipe
Tropical fruits ganache
| ingredients | preparation |
|---|---|
|
Caramelize. |
|
Fold in bit by bit and bring to the boil. |
|
Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool. |
|
Mix in. |
|
Melt and mix in. |
|
Pour into praline moulds and leave to harden. |
Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells. |
|
