Milk Chocolate Ganache with Pears and Ginger Crumble

Name: Milk Chocolate Ganache with Pears and Ginger Crumble
Ingredients: 7 g invert sugar; 7 g glucose; 130 g Valrhona Bahibé milk chocolate, 46%; 50 g ground almonds / almond flour; 50 g ground almonds / almond flour; 50 g unsalted butter, softened; 50 g all-purpose flour / plain flour; 50 g all-purpose flour / plain flour; 9 g ground ginger; 3 g ground cinnamon; 3.5 g silver gelatin sheets; 3 large egg yolks; 57 g honey; 255 g heavy cream / double cream; 255 g heavy cream / double cream; 1 g salt; 125 g white wine; 125 g pear purée; 1 lemon (zest only); 6 pears; 70 g glucose syrup; 252 g simple syrup (1 part sugar and 1 part water); 252 g simple syrup (1 part sugar and 1 part water); 252 g simple syrup (1 part sugar and 1 part water); 140 g cocoa powder; 200 g mandarin purée; 30 g granulated sugar (US); 2 g agar agar; Edible flowers and herbs; Edible flowers and herbs

Preparation info

Yields
15

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Bahibe Milk Chocolate Whipped Ganache

305 g heavy cream / double cream (225 g should be chilled)
7

Dessert

Method

Bahibe Milk Chocolate Whipped Ganache

In a medium size pot, bring 80 g cream, glucose and invert sugar to a boil.
Gradually pour over milk chocolate and emulsify with a hand blender.
Add 225g cold cream and mix well. Allow to set in the refrigerator for 12 hours.
Whip the ganache to a medium peak before