Mogador Bar
Mogador slab: a filled chocolate bar with a milk chocolate exterior and passion fruit ganache filling.
Ingredients
passion fruit purée
288 g
invert sugar
80 g
Jivara milk chocolate (Valrhona)
790 g
butter (La Viette)
186 g
Jivara milk chocolate (tempered)
to taste
passion fruit ganache
to taste
Instructions
1
Passion fruit ganache (mechanical method)
Combine the passion fruit purée and invert sugar in a covered pot and bring to a boil. Finely chop the Jivara chocolate, melt it to 45 °C, and place it in a Stephan mixer; vacuum to 70–80 mbar. Add the boiling purée in three additions, emulsifying for 1 minute after each. When the temperature reaches 40–45 °C, slowly release the vacuum by opening the valve. Add the cold butter and vacuum again, stirring for 2 minutes. Pour immediately into molds at 35–38 °C.
2
Passion fruit ganache (manual method)
Finely chop the chocolate. Combine the purée and invert sugar in a covered pot and bring to a boil. Melt the chocolate to 45 °C. Pour the boiling purée over the chocolate and stir from the center outward, as when making a mayonnaise. At 40–45 °C, add the butter in small pieces and stir until fully incorporated. Pour immediately into molds at 35–38 °C.
3
Mold preparation and shell coating
Use a standard bar mold (7.5 × 15.5 cm), wipe it down with a cotton cloth, and temper to 22 °C. Pour in the tempered chocolate, tap gently to release air bubbles, and pour off the excess. Once set, scrape the surface flat.
4
Filling and sealing
Fill with the passion fruit ganache, leaving a 2 mm gap to the edge of the mold. Crystallize at 16 °C for 24 hours. Seal the base with the tempered chocolate. Let set at 16 °C; demolding and packaging are recommended after 24 hours.
