RASPBERRY NAMA WITH PNG ORIGINS

Complexity level

CT BCPNG

Composition

Raspberry Ganache
Freeze Dried Raspberry

1 Raspberry Ganache

Ingredients

Cream 30% 160 g

Whole Milk 40 g

Freeze Dried Raspberry Powder 10 g

Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace 300 g

Butter 20 g

Glucose 10 g

Preparation

Heat the cream, milk, freeze dried raspberry and glucose to 80°c and pour over the chocolate. Mix to form a ganache.
When the ganache reaches 36°c add the butter and mix with a stick blender to emulsify.
Pour the ganache into a mold dusted with raspberry powder and chill for minimum of two hours before demolding and cutting into squares.
Dust the top of the squares with more raspberry powder.
Store in the fridge and serve cool.