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Ganache Raspberry - 0

This document provides recipes for making raspberry ganache in various flavors like milk, dark, and white chocolate. It lists the ingredients and weights needed for each recipe, including raspberry puree, invert sugar, chocolate, butter, and cocoa butter. Instructions describe heating the raspberry mixture and pouring it over chocolate and cocoa butter to make a smooth ganache filling, then using tempered chocolate to coat and cut into squares.

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383 views1 page

Ganache Raspberry - 0

This document provides recipes for making raspberry ganache in various flavors like milk, dark, and white chocolate. It lists the ingredients and weights needed for each recipe, including raspberry puree, invert sugar, chocolate, butter, and cocoa butter. Instructions describe heating the raspberry mixture and pouring it over chocolate and cocoa butter to make a smooth ganache filling, then using tempered chocolate to coat and cut into squares.

Uploaded by

hmode
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Ganache Raspberry fo r e n ro b i n g

Method:
Some Tips:
Heat up the raspberry purée and invert sugar at 70°C. Pour it directly onto the chocolate and cocoa butter, then • it’s not necessary to pre-melt the chocolate
mix 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
or Blanc and spread a thin layer of the tempered chocolate on baking paper. Put the square on top and when it’s to 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 RASPBERRY


Lait Supreme Lait Superieur Lait Caramel Lait Selection Lait Selection Lait Extra Lait Clair J335 / J
Ingredients: 41% 38% 34,5% 33,5% 35,5% 32% 32% 31,5%

PatisFrance Starfruit Framboise 250 250 250 250 250 250 250 250

Invert sugar 60 60 60 60 60 60 60 60

Belcolade Selection 476 514 566 583 558 610 610 600

Butter 84 84 84 84 84 84 84 84

Belcolade Pure Prime Pressed Cocoa Butter 106 94 76 84 84 84 73 73

Total weight 976 1002 1036 1061 1036 1088 1077 1067

DARK GANACHE RASPBERRY WHITE GANACHE RASPBERRY


Noir Pur Amer Noir Supreme Noir Superieur Noir Extra Noir Selection Blanc Selection Blanc Selection Blanc Intense
Ingredients: 73% 70,5% 60% 57,5% 55% 29,5% 28% 28,5%

PatisFrance Starfruit Framboise 250 250 250 250 250 250 250 250

Invert sugar 66 66 66 66 66 50 50 50

Belcolade Selection 318 322 386 368 386 583 614 614

Butter 84 84 84 84 84 84 84 84

Belcolade Pure Prime Pressed Cocoa Butter 84 84 84

Total weight 718 722 786 768 786 1051 1082 1082

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