Ingredients
Ganache
sugar
150g
5.25oz
0.60cup
10tbsp
glucose syrup
250g
8.75oz
1cup
16.75tbsp
whipping cream (coconut cream for a vegan option)
550g
18.59fl oz
mango puree
150g
5.25oz
0.60cup
10tbsp
passion fruit puree
150g
5.25oz
0.60cup
10tbsp
cocoa butter
20g
0.70oz
1.34tbsp
butter (coconut butter for a vegan option)
100g
3.50oz
0.40cup
6.70tbsp
Method
- Combine the cream, sugar and glucose in a saucepan. Heat until the sugar dissolves completely.
- Add the purees, and boil to 221F (105F). This is very long, so please be patient.
- Remove the mass from theheat, cool it slightly, add the cocoa butter, and mash with a blender.
- Cool the mass to 104F (40C), add the cold butter (or coconut), and whip well again.
- Cover the ganache with plastic wrap, and refrigerate for at least 8 hours to stabilize, or better overnight.
