The Happy Home Cook: Mango Ganache
/The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.
Mango Ganache (Photo by Ivan Kevin Castro)
Ingredients
Mango puree 200 grams
Water 20 grams
Glucose 15 grams
Trimoline 16 grams
Sorbitol powder 20 grams
White chocolate 345 grams
Cocoa butter* 17 grams
Total Net 633 grams
*Cocoa butter—colors: green dots and orange full
Procedure for enrobed dark-chocolate shell:
Prepare 4 trays of 24 cavities mold.
Temper desired color of cocoa butter to spray each cavity, using compressor spray.
Let it set to dry.
Once dry, fill each cavity with tempered dark chocolate.
Turn over the tray to empty the excess chocolate, making sure that a thin layer of dark chocolate coats the entire cavity.
Set to dry until ready to be filled with ganache.
Preparation for the ganache filling:
Combine puree, water, glucose, Trimoline, and Sorbitol powder.
Heat to 65C/149F.
Pour over white chocolate and cocoa butter.
Whisk to emulsify.
Use Bamix (hand-held mixer) to smoothen.
Pipe at 29C/84.2F.
Let it set overnight.
Cap with dark chocolate to seal the bonbon.
Put in the fridge to set (approximately 8 to minutes).
Unmold.
Enjoy!
***Video follows
