Plant-based Mango, Vanilla and Passion Fruit Ganache
- By Charlotte Brown
- June 18, 2024
BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER
For 80 portions
CHEF'S TIP: Do not exceed 75°C when hydrating the fibre to optimise its role in the recipe.
INGREDIENTS
2 Tahitian vanilla pods
215 g mango purée
260 g passion fruit purée
15 g chicory fibre
80 g mango concentrate
10 g lime juice
615 g 56% dark chocolate couverture
480 g 46% milk chocolate couverture
25 g pure 100% cocoa paste
145 g hazelnut oil
1500 g 61% dark chocolate for pre-coating and coating
METHOD:
Infuse the passion fruit and mango purée mixture with the vanilla for ten minutes. Filter and leave to cool.
Dilute the fibre with the flavoured purees and heat to 75°C, stirring constantly. Add the mango concentrate and lemon juice and keep at 75°C. Gradually pour the mixture over the chopped couvertures and pure cocoa paste, stirring to create an emulsion.
Add the oil and mix again to obtain a 30°C mass.
Pour into a 36 x 36 x 12 mm tray. Leave to set for 24 hours at 12°C. Then pre-coat with dark couverture and cut into 15 mm x 30 mm chocolate sweets. Leave to set for 24 hours at 18°C. Coat with a dipping fork in the dark couverture tempered to 31°C. Place each sweet on a sheet of baking paper. Leave to set for one hour at 15°C.