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Raspberry Pulp Ganache for Hand-Dipped Centers
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
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 - Or
13
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
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