Passion Fruit Ganache Recipe

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

Ingredients

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.