Passion Fruit Ganache

Method

Bring your chocolate ganache to life with the taste of sunshine using Ravifruit Passion Fruit purée. Blending Valrhona Manjari 64% with fresh and fruity purée for a mouthwatering explosion of flavour that your customers won't forget in a hurry!

Recipe courtesy of Jean François Devineaou and Ravifruit

How to Make Passion Fruit Ganache:

Ingredients

90g Ravifruit Passion Fruit Purée

15g Sorbitol Powder

325g Valrhona Manjari 64% Dark Chocolate

15g Invert Sugar Paste

30g Glucose

40g Butter

Method

1. Warm the passion fruit purée to 30*C in a Thermomix and stir in the sorbitol powder until melted
2. Add in your dark chocolate and bring to 39-40*C while mixing
3. Add the invert sugar, glucose and butter
4. Blitz for 30 seconds until a smooth emulsion is formed
5. Once the ganache cools to 30-32*C, remove it from the Thermomix and pipe into moulded shells, or store in a sealed, airtight container

Enjoyed this recipe? Fancy trying another fruity flavour? With fifteen Ravifruit flavours to choose from, there's a zesty, tart or sweet fruit purée for every taste.