Open bar passion fruit-Ecuador 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. |
"Single Origin Ecuador" Milk ganache
| ingredients | preparation |
|---|---|
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Boil together cream and glucose, and leave to cool to 80°C. |
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Add and emulsify. |
Blackcurrant jelly
| ingredients | preparation |
|---|---|
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Heat together. |
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Mix in and pour into frame. Leave to set in refrigerator and cut into cubes. |
Berry puree
| ingredients | preparation |
|---|---|
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Mix together with stick blender. |
Swiss meringue
| ingredients | preparation |
|---|---|
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Mix together and heat up to 55°C. Pour into stand mixer and mix for 10 |
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 "Single Origin Ecuador" Milk ganache. |
