Open bar passion fruit-arriba ganache
Cocoa beans and the pulp that envelops them are very similar to what’s inside of a passion fruit. So I’ve used it to visualise the innards of a cocoa pod, all of which are key ingredients of the fermentation process.
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Passion ganache
Ingredients: Passion ganache
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2.8 ozsugar
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10.6 ozpassion fruit pulp
Preparation: Passion ganache
Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.
Ingredients: Passion ganache
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2.6 ozglucose
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5.3 ozcream
Preparation: Passion ganache
Add to previous mixture and cool to 40°C.
Ingredients: Passion ganache
Preparation: Passion ganache
Melt to 34°C, add to previous mixture and emulsify with stick blender.
Ingredients: Passion ganache
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1.8 ozbutter
Preparation: Passion ganache
Add and emulsify.
Arriba ganache
Ingredients: Arriba ganache
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0.7 ozglucose
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7.1 ozcream
Preparation: Arriba ganache
Boil together cream and glucose, and leave to cool to 80°C.
Pour over chocolate and emulsify with stick blender.
Ingredients: Arriba ganache
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0.9 ozbutter
Preparation: Arriba ganache
Add and emulsify.
Blackcurrant jelly
Ingredients: Blackcurrant jelly
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3.5 ozBoiron blackcurrant puree
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0.4 ozwater
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0.4 ozsimple syrup
Preparation: Blackcurrant jelly
Heat together.
Ingredients: Blackcurrant jelly
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0.2 ozSosa VGP
Preparation: Blackcurrant jelly
Mix in and pour into frame. Leave to set in refrigerator and cut into cubes.
Berry puree
Ingredients: Berry puree
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3.5 ozBoiron red berry puree
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0.2 ozlemon juice
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0.9 ozsimple syrup
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0.2 ozSosa VGP
Preparation: Berry puree
Mix together with stick blender.
Swiss meringue
Ingredients: Swiss meringue
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4.4 ozegg white
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5.8 ozsugar
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2.6 ozicing sugar
Preparation: Swiss meringue
Mix together and heat up to 55°C. Pour into stand mixer and mix for 10
minutes. Pipe onto Silpat and bake at 110°C for 3 hours.
Finishing and serving
Mould bar with dark chocolate Callebaut® 2815NV. Add layer of passion fruit ganache, cover with Pailleté
Feuilletine Callebaut® M-7PAIL and finish with layer of Arriba ganache.
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