Tropical fruits ganache
level 2
White Chocolate is a great base to enhance exotic fruity flavours. For this recipe white chocolate mixed with banana and passion fruit creates a ganache with refreshing acidic notes with a lovely sweetness. The ganache is piped into a dark intense chocolate shell that releases hints of coffee and rum. It’s like having the best of the Caribbean in one bite.
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Recipe components
Used Callebaut products
Tropical fruits ganache
| Ingredients | Preparation |
|---|---|
| Caramelize. |
| Fold in bit by bit and bring to the boil. |
| Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool. |
| Mix in. |
Melt and mix in. | |
Pour into praline moulds and leave to harden. | |
Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells. | |
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