Valentine's Day
Fruity
Selection
Ganache
White

RASPBERRY NAMA

Complexity level  

CT X605

Composition

  • Raspberry Ganache
  • Freeze Dried Raspberry
1 Raspberry Ganache
Ingredients
  • Cream 30% 160 g
  • Glucose 40 g
  • Freeze Dried Raspberry Powder 10 g
  • 300 g
  • Butter 20 g
Preparation
  • Heat the cream, milk, freeze dried raspberry and glucose to 80°c and pour over the chocolate. Mix to form a ganache. 
  • When the ganache reaches 36°c add the butter and mix with a stick blender to emulsify.
  • Pour the ganache into a mold dusted with raspberry powder and chill for minimum of two hours before demolding and cutting into squares.
  • Dust the top of the squares with more raspberry powder.
  • Store in the fridge and serve cool.