Recipe: Black Currant Ruby Ganache
Whip up the perfect Valentine’s Day treat with this beautiful and delicious Black Currant Ruby Ganache!
With its gorgeous ruby hue and berry flavor with sour and floral notes, it is a versatile and easy way to elevate your menu year-round. Plus, you can find most of the ingredients at The Pastry Depot!
Black Currant Ruby Ganache
Ingredients
1 lb Callebaut RB1 Ruby Chocolate
12 oz Ravifruit Black Currant (Cassis) Puree
2 tbsp Glucose Syrup
1 tbsp Lime Juice
½ tsp Salt
Directions
Heat the glucose syrup, lime juice, and salt.
Pour the black currant puree over the glucose mixture.
Gently melt the ruby chocolate in a quart container in the microwave, being careful not to overheat the chocolate.
Pour puree and glucose mixture over the melted chocolate and blend with an immersion blender until fully combined.
Note: Mixture may need to by slightly heated while blending to make emulsion.
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