Raspberry Pulp Ganache for Hand-Dipped Centers

Name: Raspberry Pulp Ganache for Hand-Dipped Centers
Ingredients: 11 ¾ oz. (350 g) bittersweet chocolate, 70 percent cocoa; Or 13 oz. (370 g) bittersweet chocolate, 60 percent cocoa; Or 13 oz. (370 g) bittersweet chocolate, 60 percent cocoa; Or 13 oz. (370 g) bittersweet chocolate, 60 percent cocoa; Or 1 lb. 2 oz. (500 g) milk chocolate, 40 percent cocoa; Or 1 lb. 2 oz. (500 g) milk chocolate, 40 percent cocoa; Or 1 ½ lb. (700 g) white chocolate, 35 percent cocoa; Or 1 ½ lb. (700 g) white chocolate, 35 percent cocoa; 9 oz. (250 g) raspberry pulp with 10 percent sugar; 2 tablespoons (40 g) honey; 5 tablespoons (2 ½ oz./70 g) butter, diced

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Adding fruit pulp to a ganache subtly enhances the chocolate aromas. It is a technique that works well for all sorts of fruit pulps, such as raspberry, pear, peach, pineapple, and more.

Ingredients

Weigh the chocolate according to its cocoa content:

11 ¾ oz. (350 g) bittersweet chocolate, 70 percent cocoa
Or 13

Sauce
Garnish
Chocolate
Vegetarian
Gluten-free
Microwave

Method

Line a baking sheet with a sheet of acetate and place the confectionery frame or brownie pan on it.

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Heat the raspberry pulp with the honey in a saucepan. Be careful not to bring it to the boil, because t