Passion Fruit Ganache For Filling Chocolates Recipes
PASSION FRUIT GANACHE (FOR FILLING CHOCOLATES)
Chocolates - Week 3, May 25th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and...
Provided by Jordan Michelle Falco
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
- 2. Remove from heat and add the reduced puree.
- 3. Pour the hot cream mixture over the chocolate and butter. Let sit for AT LEAST 2-3 MINUTES, then stir or whisk to emulsify. If the chocolate does not melt, place the bowl over a gently simmering pot of water and continue stirring until the chocolate is melted and no lumps remain.
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- In a small saucepan, heat passion fruit cocktail over medium high heat until it begins to boil. Reduce the heat and simmer until the juice is reduced to about 1/3 cup. Pour into a bowl and set aside.
- In the same small saucepan, heat cream over medium heat until it just begins to bubble around the edges. Remove from the heat and pour the cream, along with 3 tbsp of the reduced passion fruit juice, over the 8 ounces of chopped milk chocolate or callets. Let sit for 5 minutes and then whisk until smooth. If there are any lumps of chocolate remaining, microwave for 20-30 seconds and whisk again until smooth. An immersion blender can also be used to blend any unmelted chocolate pieces.
- Pour the ganache into a parchment-lined 8 by 8-inch square baking pan and smooth the top. Refrigerate for several hours, or until firm enough to cut into squares.
- When ready to dip, temper the chocolate (or melt the chocolate and add oil, or melt chocolate coating). Remove the ganache from the refrigerator and turn it out of the square baking pan. Remove the parchment paper and pour about ¼ to ⅓ cup of the tempered chocolate over the top of the square of ganache and spread thinly and evenly over the entire surface to the edges. Allow to harden.
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