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Chocolatier

Raspberry ganache

1 completion stage

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Corman products used for this recipe

Selection cream 35% fat

Extra Fondance 99,9% fat

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.

300 g Selection 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

Raspberry ganache

Preparation

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