Milk Chocolate And Passion Fruit Ganache 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.
MILK CHOCOLATE AND PASSION FRUIT GANACHE
Categories Chocolate
Number Of Ingredients 5
Steps:
- Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons
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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.
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