Banana framed Ganache
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Description
It is difficult to bring out fruit flavors in a dark chocolate ganache.
By freeing ourselves from certain conventions, we have been able to create recipes that finely balance powerful chocolate with fruit’s own aromatic profiles.
The result is a dark chocolate ganache with a recognizable – and intensified – fruit taste! This recipe has been developed by L’École Valrhona.
Suggested uses
- Chocolate-making
Overall composition
Fruit purée used
Banana Cavendish
Tasting temperature
Room temperature
Ways of consuming
On site
,
Takeaway
Strenghts
Plant-based recipe
Banana solution for ganache
Technique
Heat the fruit purée and water to approximately 25–30°C, add the dextrose and konjac (which have been
mixed together beforehand), and dissolve everything thoroughly with a whisk.
Continue heating, add the invert sugar and glucose, then bring the mixture to a gentle simmer.
Cover the saucepan to prevent evaporation and leave to cool to 60–65°C.
Weigh out the required amount.”
Banana Framed Ganache
Technique
Weigh out the fruit mixture and check the temperature to ensure the mixture is at 50–60°C; heat if necessary.
Pour half of the liquid over the partially melted chocolate.
Mix using a hand blender, add the rest of the liquid in two stages and blend vigorously to perfect the emulsion until a smooth, glossy texture is achieved (if the texture still resembles a gel, continue to blend vigorously).
Check the pouring temperature.
Pour the ganache at a temperature of 32–34°C.
Trick
Pour the ganache at a temperature of 32–34°C into a mould that has been lined with a sheet of guitar-patterned couverture chocolate.
Leave to set for 36 to 48 hours at 16–18°C and 60% relative humidity.
Remove from the frame, score and cut into rectangular shapes measuring 1.5 cm x 3 cm using a guitar knife.
Coat with dark chocolate and decorate with a transfer sheet.
Store these sweets in the fridge at +4°C, in an airtight container.
Shelf life: 3 months under the above conditions.
Banana framed Ganache
