Dark Chocolate Raspberry Ganache Bar

Chocolate Academy

Category

Dessert

Dark Chocolate Raspberry Ganache Bar

Ingredients

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    • 375 g Raspberry

    • 75 g Dextrose Powder

    • 3 g Yellow Pectine

    • 50 g Glucose Syrup

    • 250 g Sugar

    • 6 g Citric Acid solution

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    • 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

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    • RAY-DIGITAL Digital Thermometer

    • Pavoni Disposable Pastry Bag

    Directions

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      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.

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      1. In a saucepan add cream, milk, vanilla, butter and inverted sugar and bring to a a boil.

      2. Remove from the heat and let it cool to about 70°C

      3. Add the previous mixture to the chocolate at 70°C

      4. Allow it to melt naturally for 1-2 mins, then continue blending with an emulsifying blender.

      5. Pipe into the shells at 28-30°C