Mango 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
35%
Equatoriale Noire 55% couverture chocolate
49.5%
Glucose DE 60
4%
Invert Sugar
4%
Dextrose
3.1%
Passion Fruit purée
2.4%
Cocoa butter
1.8%
Konjac
0.2%
Overall composition
100%
Fruit purée
Equatoriale Noire 55% couverture chocolate
Glucose DE 60
Invert Sugar
Dextrose
Passion Fruit purée
Cocoa butter
Konjac

Fruit purée used

Kesar and Alphonso Mango

Tasting temperature

Room temperature

Ways of consuming

On site ,
Takeaway

Strenghts

Plant-based recipe

Step 1

Mango solution for ganache

Composition
486 g
100%
Mango purée
350 g
72%
Dextrose
31 g
6.3%
Konjac
1 g
0.2%
Invert Sugar
40 g
8.3%
Glucose DE60
40 g
8.3%
Passion Fruit purée
24 g
5%

Technique

Heat the fruit purées 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).

Step 2

Mango Framed Ganache

Composition
1000 g
100%
Mango solution for ganache
486 g
47.5%
Equatoriale Noire 55% couverture chocolate
495 g
50.6%
Cocoa butter
19 g
1.8%

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).

Favoris

Mango Framed Ganache

Plant-based

35%
Fruit purée
11.1%
Added sugar
Ingredients
Equatoriale Noire 55% couverture chocolate, Mango purée, Glucose DE60, Invert Sugar, Dextrose, Passion Fruit purée, Cocoa butter, Konjac
Snowflake
Freezable

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