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Tropical fruits ganache

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
Level:
Medium

Tropical fruits ganache

Ingredients: Tropical fruits ganache

  • 10.6 oz
    sugar
  • 5.3 oz
    glucose

Preparation: Tropical fruits ganache

Caramelize.

Ingredients: Tropical fruits ganache

  • 14.1 oz
    cream

Preparation: Tropical fruits ganache

Fold in bit by bit and bring to the boil.

Ingredients: Tropical fruits ganache

  • 10.6 oz
    banana pulp
  • 3.5 oz
    passion fruit pulp

Preparation: Tropical fruits ganache

Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool.

Ingredients: Tropical fruits ganache

  • 5.3 oz
    butter

Preparation: Tropical fruits ganache

Mix in.

Ingredients: Tropical fruits ganache

Preparation: Tropical fruits ganache

Melt and mix in.

Ingredients: Tropical fruits ganache

Preparation: Tropical fruits ganache

Pour into praline moulds and leave to harden.

Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.