Antonio Bachour

Passion Fruit and Mango Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 40 g invert sugar
  • 125 g mango purée
  • 100 g

Method

  1. In a small pot, bring invert sugar and both purées to a boil.
  2. Place chocolate into a bowl. Pour hot mixture over chocolate and emulsify with a hand blender.
  3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.