Open bar passion fruit-arriba ganache
Cocoa beans and the pulp that envelops them are very similar to what’s inside of a passion fruit. So I’ve used it to visualise the innards of a cocoa pod, all of which are key ingredients of the fermentation process.
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Recipe components
Passion ganache
Ingredients | Preparation |
---|---|
| Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C. |
| Add to previous mixture and cool to 40°C. |
Melt to 34°C, add to previous mixture and emulsify with stick blender. | |
| Add and emulsify. |
Arriba ganache
Ingredients | Preparation |
---|---|
| Boil together cream and glucose, and leave to cool to 80°C. |
| Add and emulsify. |
Blackcurrant jelly
Ingredients | Preparation |
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| Heat together. |
| Mix in and pour into frame. Leave to set in refrigerator and cut into cubes. |
Berry puree
Ingredients | Preparation |
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| Mix together with stick blender. |
Swiss meringue
Ingredients | Preparation |
---|---|
| Mix together and heat up to 55°C. Pour into stand mixer and mix for 10 |
Finishing and serving
Mould bar with dark chocolate Callebaut® 2815NV. Add layer of passion fruit ganache, cover with Pailleté |