Blackcurrant 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
Blackdown and Andorine Blackcurrant
Tasting temperature
Room temperature
Ways of consuming
On site
,
Takeaway
Strenghts
Usual process and recipe
Blackcurrant solution for ganache
Technique
Heat the fruit purée and the water to approx. 75/85°F (25/30°C), add the dextrose and konjac (mixed together in advance), and use a whisk to make sure everything dissolves.
Add the invert sugar and glucose and heat the mixture to at least 185°F (85°C).
Cover the pan to stop the liquid evaporating and let it cool to 140/150°F (60/65°C).
Blackcurrant Framed Ganache
Technique
Weigh the fruit solution and check the temperature is 140 to 160°F (60 to 70°C). If not, adjust the temperature.
Pour half the liquid over the partially melted chocolate and cocoa butter, then wait 2 minutes before mixing.
Mix using an immersion blender, add the rest of the liquid in 2 batches and blend intensively until your emulsion has a soft, glossy texture (if the texture still looks like a gel, continue to blend intensively).
Check the temperature (if the ganache is too hot, don’t hesitate to pour it out onto plastic wrap and let it cool to the desired temperature).
Pour out the ganache at 90/93°F (32/34°C).
Blackcurrant Framed Ganache
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