Easy
Makes: 6
-
High profit
-
Long shelflife
-
E-Commerce Friendly
The Acidity from the passion fruit cut through the sweetness of the caramel, resulting in a great flavour pairingThe Acidity from the passion fruit cut through the sweetness of the caramel, resulting in a great flavour pairing
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerate 13-15°C
Containing: 1 Component
Passion Fruit Caramel Ganache
Ingredients: Passion Fruit Caramel Ganache
-
250 gpassion fruit pulp
-
75 gglucose syrup
-
150 gsugar
Preparation: Passion Fruit Caramel Ganache
- Bring the pulp to the boil Set aside
- Make Dry Caramel with Sugar
- De-glaze with Fruit Pulp
- Pour caramel mix over chocolate and emulsify
- Cool to 29°C and pipe
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments