Passion Fruit Strawberry

Working Method

  • Heat cream and puree to 80C 
  • Pour over chocolate and cocoa butter emulsify 
  • When ganache reaches 35C add butter emulsify 
  • Once cooled to 26C deposit into molds 
  • Allow to crystalize at 18C for minimum 12 hours with an average humidity below 60% 
  • Seal mold with tempered chocolate

Strawberry Jam
  • Bring puree to boil add 75 g sugar bring to 85C 
  • Add pectin and 18 gram sugar 
  • Cook until 104C 
  • Allow to cool ambient

Passion Fruit Strawberry

Complexity level:  


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