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Ganache Crafting for Chocolatiers

The document provides a recipe and instructions for making ganache passion using various types of chocolate. It involves heating passion puree and invert sugar and pouring it over chocolate and cocoa butter to make a smooth filling. The filling is then spread onto tempered chocolate squares and allowed to crystallize before another layer of chocolate is added and cut into squares. The finished products are then enrobed in tempered chocolate and stored at a regulated temperature and humidity level. The document also provides the ingredient percentages for different types of milk and white ganache passion.

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556 views1 page

Ganache Crafting for Chocolatiers

The document provides a recipe and instructions for making ganache passion using various types of chocolate. It involves heating passion puree and invert sugar and pouring it over chocolate and cocoa butter to make a smooth filling. The filling is then spread onto tempered chocolate squares and allowed to crystallize before another layer of chocolate is added and cut into squares. The finished products are then enrobed in tempered chocolate and stored at a regulated temperature and humidity level. The document also provides the ingredient percentages for different types of milk and white ganache passion.

Uploaded by

hmode
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Ganache Passion fo r e n ro b i n g

Method:
Some Tips:
Heat up the passion purée and invert sugar at 80°C. Pour it directly onto the chocolate and cocoa butter, then mix • it’s not necessary to pre-melt the chocolate
well. Add the butter when the ganache reaches a temperature between 35-38°C, and mix by using a hand mixer • if you don’t have cocoa butter in drops, you
to make the filling smooth and homogeneous. (Avoid air incorporation). Temper the Belcolade Selection Noir, Lait can use cocoa butter in blocks but it needs to
or Blanc and spread a thin layer of the tempered chocolate on baking paper. Put the square on top and when it’s be chopped
crystallized, spread out evenly the ganache. Let it crystallize during minimum 12 hours between 16-18°C with an • please do not put in the fridge at 4°C.
average humidity below 60%. When it’s crystallized, spread another thin layer of tempered chocolate on the other
ganache side and cut squares with a guitar. Enrobe with tempered Belcolade Selection Noir, Lait or Blanc. Let the
finished products crystallize at 18°C during 12 hours with an average humidity below 60%. Then store at 16°C.

MILK GANACHE PASSION


Lait Supreme Lait Superieur Lait Caramel Lait Selection Lait Selection Lait Extra Lait Clair Lait Douceur
Ingredients: 41% 38% 34,5% 33,5% 35,5% 32% 32% 31,5%

PatisFrance Starfruit Passion 250 250 250 250 250 250 250 250

Fresh Cream 35% 105 105 105 105 105 105 105 105

Invert sugar 84 84 84 84 84 84 84 84

Belcolade Selection 790 852 938 967 926 1010 1010 1050

Butter 105 105 105 105 105 105 105 105

Belcolade Pure Prime Pressed Cocoa Butter 105 83 26 66 58 66 48 48

Total weight 1439 1479 1508 1577 1528 1620 1602 1642

WHITE GANACHE PASSION


Blanc Selection Blanc Selection Blanc Intense
Ingredients: 29,5% 28% 28,5%

PatisFrance Starfruit Passion 250 250 250

Fresh Cream 35% 105 105 105

Invert sugar 84 84 84

Belcolade Selection 832 884 884

Butter 105 105 105

Belcolade Pure Prime Pressed Cocoa Butter 105 93 83

Total weight 1481 1521 1511

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