Dark Chocolate Raspberry Ganache Bar

Author
Chocolate Academy
Category

Dessert

Ingredients

  • 375 g Raspberry
  • 75 g Dextrose Powder
  • 3 g Yellow Pectine
  • 50 g Glucose Syrup
  • 250 g Sugar
  • 6 g Citric Acid solution
  • 175 g Even Fresh UHT Whipping Cream 35% Fat
  • 75 g Milk
  • ½ Authentic Products Bourbon Vanilla Bean From Madagascar
  • 40 g Butter
  • 40 g Invert Sugar
  • 290 g Callebaut Dark Chocolate 54.5%, 811
  • RAY-DIGITAL Digital Thermometer
  • Pavoni Disposable Pastry Bag

Directions

  1. Add the raspberry, dextrose and yellow pectine, in a sauce pan. Mix Well.
  2. Then add the glucose and sugar to the first mix and cook at 105°C
  3. Remove from the heat and add the citric acid solution into the mix.
  4. In a saucepan add cream, milk, vanilla, butter and inverted sugar and bring to a a boil.
  5. Remove from the heat and let it cool to about 70°C
  6. Add the previous mixture to the chocolate at 70°C
  7. Allow it to melt naturally for 1-2 mins, then continue blending with an emulsifying blender.
  8. Pipe into the shells at 28-30°C