Ingredients
Currant-coconut ganache
- 70 grams (2.45 ounces) currant puree
- 70 grams (2.45 ounces) coconut paste
- 14 grams (0.50 ounces) glucose syrup
- 20 grams (0.70 ounces) invert sugar syrup
- 26 grams (0.90 ounces) cocoa butter
- 190 grams (6.70 ounces) white chocolate
Equipment
- Double Boiler
Essential for gently melting chocolate and cocoa butter without burning. Keep a close watch to prevent overheating.
- Thermometer
Helps you monitor the temperature of your ingredients precisely to avoid melting the chocolate shell.
- Blender or Hand Mixer
Useful for blending the ingredients into a smooth, dense mass. Keep blending even if the mixture starts to stratify.
- Silicone Spatula
Excellent for scraping down the sides of your bowls, ensuring no ingredient is wasted.
- Cling Film
Crucial for covering the ganache as it stabilizes, preventing a crust from forming on the surface.
- Piping Bags
Optional but useful if you’re going for precision when filling chocolates or truffles. Makes the job easier and cleaner.
Instructions
Step 1
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Step 5
Servings
Variations
Faq
- Why is my ganache not blending smoothly?
Keep blending even if it starts to stratify. Persistence is key— it will come together into a smooth, dense mass.
- Can I use a different puree instead of currant?
Absolutely! Feel free to experiment with any fruit or berry puree you prefer. Each variation offers a unique flavor.
- How can I make my ganache thicker?
Increase the amount of coconut paste or replace the puree entirely with a nut paste for a denser texture.
- How do I know when my ganache is properly stabilized?
Allow the ganache to cool thoroughly and leave it to stabilize for 24 hours, covered with cling film to prevent a crust.
- Why did my chocolate shell melt when I added the ganache?
The temperature of your ganache was likely too high. Ensure it’s between 28-30C (82-86F) before filling the shells.
- How can I extend the shelf life of my chocolates with ganache filling?
Using invert sugar or trimolin helps retain moisture and prevent bacteria, thus extending shelf life.