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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80 gsugar
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300 gpassion fruit pulp
Preparation: Passion ganache
Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.
Ingredients: Passion ganache
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75 gglucose
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150 gcream
Preparation: Passion ganache
Add to previous mixture and cool to 40°C.
Ingredients: Passion ganache
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550 g
Preparation: Passion ganache
Melt to 34°C, add to previous mixture and emulsify with stick blender.
Ingredients: Passion ganache
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50 gbutter
Preparation: Passion ganache
Add and emulsify.
"Single Origin Ecuador" Milk ganache
Ingredients: "Single Origin Ecuador" Milk ganache
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20 gglucose
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200 gcream
Preparation: "Single Origin Ecuador" Milk ganache
Boil together cream and glucose, and leave to cool to 80°C.
Pour over chocolate and emulsify with stick blender.
Ingredients: "Single Origin Ecuador" Milk ganache
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25 gbutter
Preparation: "Single Origin Ecuador" Milk ganache
Add and emulsify.
Blackcurrant jelly
Ingredients: Blackcurrant jelly
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100 gBoiron blackcurrant puree
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10 gwater
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10 gsimple syrup
Preparation: Blackcurrant jelly
Heat together.
Ingredients: Blackcurrant jelly
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5 gSosa 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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100 gBoiron red berry puree
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7 glemon juice
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25 gsimple syrup
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5 gSosa VGP
Preparation: Berry puree
Mix together with stick blender.
Swiss meringue
Ingredients: Swiss meringue
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125 gegg white
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165 gsugar
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75 gicing 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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