Baker-Pastry chef

Raspberry ganache

Raspberry ganache

Preparation

300 g Sélection cream 35 % fat
300 g dark chocolate
450 g milk chocolate
80 g Extra Fondance 99,9 % fat
30 g invert sugar
15 g sorbitol
60 g cocoa butter
240 g raspberry puree
  • Heat the cream and the raspberry puree and pour onto the cocoa butter and the chocolates. Add the invert sugar and the sorbitol. Stir until obtaining a smooth ganache.
  • When it reaches 42 °C, add the softened Extra Fondance concentrated butter.
  • Stir again to obtain a smooth ganache and mix briefly.
  • Pour the mass on a plate or Silpat mat and leave to set.
  • Before cutting, reverse the plate and apply a thin layer of chocolate.
  • Cut directly and cover with a thin layer of dark chocolate.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Extra Fondance 99,9 % fat

Extra Fondance 99,9 % fat

Our unique and exclusive speciality butter

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