Raspberry Inspirations Ganache

Method

Our Valrhona Raspberry Inspiration uses cocoa butter and real fruit instead of cocoa, which is why this ganache tastes so much like the berry itself. Cream and a little butter loosen it until it pipes like silk, and it fills a moulded shell with a sharp, jammy raspberry centre that cuts clean through the sweetness.

How to Make Raspberry Inspirations Ganache:

For the images, we used Chocolate World Mould Mochi 8.

Ingredients

• 231g Valrhona Raspberry Inspiration Fruit Couverture (SCC5325)
• 146g KerryMaid Whipping Cream Alternative (SCM280)
• 43g Dextrose Powder (SCA108)
• 34g Confectionery Glucose Syrup DE60 (SCA120)
• 46g Butter, 82% fat, at room temperature
   

Method

1. Melt the Raspberry Inspiration to 40°C, leaving it only just molten.
2. Warm the cream with the dextrose and glucose syrup to 60 to 65°C, stirring until both sugars have fully dissolved.
3. Pour a third of the hot cream over the melted couverture and stir from the middle outwards until it comes together smooth and glossy, then add the rest in two more additions.
4. Blend with a hand blender until the emulsion is completely smooth, keeping the head submerged so you do not beat in air.
5. Cool the ganache to 35°C, add the room-temperature butter and blend again until it disappears into the ganache.
6. Cool to below 28°C, then pipe into moulded shells leaving a 2mm gap for capping, or store in a sealed, airtight container.
7. Leave the piped ganache to crystallise at 16 to 18°C before capping.

Enjoyed this recipe? The same ganache works with any of Valrhona's fruit couvertures — swap in Strawberry Inspiration for something rounder, or Passion Fruit for a sharper, more tropical finish.