Antonio Bachour

Coconut Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 20 g invert sugar
  • 250 g coconut purée
  • 600 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 the chocolate and whisk to emulsify.
  3. Cool to 35°C / 95°F, before stirring in coconut and blend with a hand blender until smooth.