Ganache Kalamansi-Raspberry

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Ingredients:

Preparation	Ingredients
Boil	50 g Cream 35% Fat 100 g Kalamansi pulp 55 g Raspberry pulp 80 g Glucose 40 g Sorbitol powder 35 g Inverted sugar
Pour at 80°C on	190 g Dark Couverture Chocolate Plantation Oropucce 65% Millésime 2008 80 g Milk Couverture Chocolate Origin Ghana 6 g Mycryo® cocoa butter

Do not hesitate to use this ganache recipe in a moulded confectionery, in verrines, for truffles, in entremets, etc.

Thanks to its cocoa strengh, Oropucce 2008 Millesime matches the acidic note of the citrus fruit which can be rounded with a red fruit flavor.