Fig Ganache

Posted by: Thuyvi Trinh

*This recipe has not been tested or edited by the AUI test kitchen.

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
20 Minutes

Assembly

5.3 oz Heavy cream 150 g Heavy cream

0.9 oz Glucose Syrup 25 g Glucose Syrup (505092) (505092) Qty: 1

5.3 oz Couverture White Rondo, Edelweiss 36%, 6Kg 150 g Couverture White Rondo, Edelweiss 36%, 6Kg (750031) (750031) Qty: 1

3.5 oz Couverture Milk Rondo, Sao Palme 36%, 20Kg 100 g Couverture Milk Rondo, Sao Palme 36%, 20Kg (750015) (750015) Qty: 1

2.1 oz Butter 60 g Butter

2.1 oz Fig Compound 60 g Fig Compound (690009) (690009) Qty: 1

Combine the heavy cream, glucose syrup, in a pot and bring to a boil. Pour over chocolate coins and stir until smooth. Stir ganache periodically until it cools to 95ºF/35ºC and then stir in the butter until it is smooth Finish by adding the fig compound and blend with immersion blender. Allow it to cool to 80ºF/27ºC.