By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

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'products of the recipe