Antonio Bachour

Mandarin Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 100 g heavy cream / double cream
  • 100 g mandarin purée
  • 50

Method

  1. In a small pot, bring cream, both purées and invert sugar to a boil.
  2. Place both chocolates into a bowl, pour hot mixture over chocolate and whisk to combine. Process with a hand blender until smooth.