Antonio Bachour

Raspberry and Dark Chocolate Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 40 g invert sugar
  • 325 g raspberry purée
  • 350 g

Method

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