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

Created by
  • Kent Madsen - Callebaut Chef from Scandinavia

Passion ganache

Ingredients Preparation
  • 80g
    sugar
  • 300g
    passion fruit pulp

Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.

  • 75g
    glucose
  • 150g
    cream

Add to previous mixture and cool to 40°C.

  • 550g
    CW2

Melt to 34°C, add to previous mixture and emulsify with stick blender.

  • 50g
    butter

Add and emulsify.

Arriba ganache

Ingredients Preparation
  • 330g
    Arriba
  • 20g
    glucose
  • 200g
    cream

Boil together cream and glucose, and leave to cool to 80°C.
Pour over chocolate and emulsify with stick blender.

  • 25g
    butter

Add and emulsify.

Blackcurrant jelly

Ingredients Preparation
  • 100g
    Boiron blackcurrant puree
  • 10g
    water
  • 10g
    simple syrup

Heat together.

  • 5g
    Sosa VGP

Mix in and pour into frame. Leave to set in refrigerator and cut into cubes.

Berry puree

Ingredients Preparation
  • 100g
    Boiron red berry puree
  • 7g
    lemon juice
  • 25g
    simple syrup
  • 5g
    Sosa VGP

Mix together with stick blender.

Swiss meringue

Ingredients Preparation
  • 125g
    egg white
  • 165g
    sugar
  • 75g
    icing sugar

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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