Passion Fruit Ganache (Ganache au fruit de la passion)
Passion fruit ganache
Ingredients
passion fruit purée
288 g
invert sugar
80 g
Jivara milk chocolate (Valrhona)
790 g
butter (La Viette), cold and cubed
186 g
Instructions
1
Mechanical method
Bring the passion fruit purée and invert sugar to a boil, covered. Chop the Jivara chocolate and melt it at 45 °C; pour it into the bowl of a Stephan mixer, vacuum (70–80 bar), and draw in the boiling purée in three additions, emulsifying for 1 minute between each one. When the temperature reaches 40–45 °C, gradually open the valve to avoid drawing air back in and remove the lid. Add the butter, vacuum again, and mix for 2 minutes. When the ganache reaches 35–38 °C, roll it out immediately.
2
Manual method
Chop the Jivara chocolate and melt it over a bain-marie or in the microwave at 45 °C. Bring the passion fruit purée and invert sugar to a boil, covered. Pour the boiling mixture (about 90 °C) over the melted chocolate, starting in the center with small circular stirring motions; as the mixture emulsifies like a mayonnaise, gradually widen the stirring out toward the edges (taking care not to over-agitate and incorporate air). When the temperature reaches 40–45 °C, add the butter in small pieces and continue stirring the same way until the butter is fully incorporated. When the ganache reaches 35–38 °C, roll it out immediately.
