Madagascar origine photo

Madagascar origine

by David Maenhout

 

Ingredients

  • Raspberry vinegar

  • Syrop of raspberry vinegar

  • Ganache with a touch of red fruit

Preparation

Raspberry vinegar

  • 84 g raspberry puree Crop’s  

  • 82 g white vinegar

  • 30 g granulated sugar

  • 4 g pectin

Mix, bring to boil, let cool down

Syrop of raspberry vinegar

  • 200 g raspberry vinegar

  • 200 g granulated sugar

  • 50 g glucose

  • A pinch of black Lampongpepper

Bring to boil, let cool down

Ganache with a touch of red fruits

  • 100 g raspberry puree Crop’s

  • 100 g black currant puree Crop’s

  • 200 g végétop cream
  • Pinch of Fruit Pepper Forest Fruit
  • 35 g trimoline

  • 25 g glucose

  • 380 g dark single origin chocolate Callebaut Madagascar CHD-Q67MAD

  • 190 g milk chocolate Callebaut 823NV

  • 40 g diary butter

Bring to boil shortly and make the traditional ganache

Finishing

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg