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.
Recipe
Passion ganache
| ingredients | preparation |
|---|---|
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Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C. |
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Add to previous mixture and cool to 40°C. |
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Melt to 34°C, add to previous mixture and emulsify with stick blender. |
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Add and emulsify. |