Flexi Chocolate Ganache

Name: Flexi Chocolate Ganache
Ingredients: 300 g heavy cream; 35 g inverted sugar; 1 g salt; 125 g dark chocolate, chopped; 875 g water; 375 g glucose syrup; 1250 g passion puree; 100 g whole eggs; 28 g unsalted butter; 120 g white chocolate, melted; 80 g maltodextrin; 500 g passion fruit puree; 5 g agar agar; 5 g coconut vinegar; 75 g mango puree; 100 g diced mango; 6 g gelatin sheets; 400 g coconut milk; 70 g granulated sugar

with Passion Fruit Mango Sorbet, White Chocolate Powder, Caramelized Banana and Mango Cremeux

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Flexi Ganache

2 gelatin sheets
300 g heavy cream
35 g

Dessert

Method

Flexi Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a medium sized pot, bring cream, sugar, glucose syrup, salt and agar agar to a boil. Stir in gelatin to dissolve and pour over chocolate. Whisk until smooth, pour onto a sheet tray lined with a nonstick mat and refrigerate until firm.