Raspberry 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
34.4%
Equatoriale Noire 55% couverture chocolate
45.5%
Raspberry Inspiration
6.1%
Glucose DE60
4.2%
Invert sugar
3.8%
Dextrose
3.2%
Cocoa butter
1.8%
Lemon juice
0.9%
Konjac
0.1%
Overall composition
100%
Fruit purée
Equatoriale Noire 55% couverture chocolate
Raspberry Inspiration
Glucose DE60
Invert sugar
Dextrose
Cocoa butter
Lemon juice
Konjac

Fruit purée used

Meeker Raspberry

Tasting temperature

Room temperature

Ways of consuming

On site ,
Takeaway

Strenghts

Plant-based recipe

Step 1

Raspberry solution for ganache

Composition
457 g
100%
Raspberry purée
344 g
75.3%
Dextrose
32 g
7%
Konjac
1 g
0.2%
Invert sugar
38 g
8.4%
Glucose DE60
42 g
9.1%

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

Raspberry Framed Ganache

Composition
1000 g
100%
Raspberry solution for ganache
457 g
44.5%
Raspberry Inspiration
61 g
6.2%
Equatoriale Noire 55% couverture chocolate
455 g
46.5%
Cocoa butter
18 g
1.9%
Lemon juice
9 g
0.9%

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 chocolates and cocoa butter, then wait 2 minutes before mixing.

Add the lemon juice.

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

Raspberry Framed Ganache

Plant-based

34.4%
Fruit purée
11.2%
Added sugar
Ingredients
Equatoriale Noire 55% couverture chocolate, Raspberry purée, Raspberry Inspiration, Glucose DE60, Invert Sugar, Dextrose, Cocoa butter, Lemon juice, Konjac
Snowflake
Freezable

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