{"id":15654,"date":"2024-09-12T12:20:35","date_gmt":"2024-09-12T12:20:35","guid":{"rendered":"https:\/\/wp.keylink.org\/?resources_content=new-resources-content-title-67"},"modified":"2026-01-07T10:00:57","modified_gmt":"2026-01-07T10:00:57","slug":"new-resources-content-title-67","status":"publish","type":"resources_content","link":"https:\/\/wordpress.keylink.org\/?resources_content=new-resources-content-title-67","title":{"rendered":"Making a fruit ganache"},"content":{"rendered":"\t\t
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How to Make a Deliciously Fruity Ganache with Ravifruit Pur\u00e9e<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Fruity chocolates are popular all year round, and while many fruits are seasonal, there are several fantastic products that solve the problem and make it possible for chocolatiers to produce a specific flavoured bonbon at any time of year.<\/span>\u00a0<\/span><\/p>

Ravifruit<\/span><\/a>\u2019s range of premium quality, all-natural ambient fruit pur\u00e9es is one of the best solutions for busy chefs and chocolatiers wanting to use real fruits in your recipes.<\/span>\u00a0<\/span><\/p>

But what recipe should you\u00a0use for your fruit ganache? There are a thousand different recipes and no one \u201cright\u201d way to do it.<\/span>\u00a0<\/span><\/p>

However, there are some basic things to get right to ensure that your ganache is stable and that it has a balanced taste, a smooth consistency and mouth feel and a good shelf life.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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What is a Ganache?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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A\u00a0ganache is a combination of chocolate and a liquid. Usually this liquid is cream, but it could be water, a fruit pur\u00e9e, or even wine or beer. The main ingredients of any ganache are therefore water, fat, sugars and dry substances.<\/span>\u00a0<\/span><\/p>

A typical, high-quality, creamy ganache often has two-thirds of the fat as cocoa butter and the remaining one-third as butter (dairy) fat. Normally, the total fat content of a ganache would be between 25% and 40%. Sugar content should ideally be 75% of the water content.<\/span>\u00a0<\/span><\/p>

Since water and fat repel each other, the water\/fat ratio is very important to ensure that you will have a good \u201cemulsion\u201d.<\/span>\u00a0<\/span><\/p>

The dry matter and the sugars bring the taste profile and also help to emulsify the water and fat molecules. Sugars are also often added to extend shelf life as they act as moisture stabilisers.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Fruit Ganache Recipes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Here are four basic recipes, all of which will act as a good starting point that you can then adapt according to the taste profile and fat content of your chocolate, the acidity of the fruit, the shelf life required, etc.<\/span>\u00a0<\/span><\/p>

In these recipes, we\u2019ve assumed that the chocolate used is one of <\/span>Callebaut 811 Dark<\/span><\/a>, <\/span>Callebaut 823 Milk<\/span><\/a> or <\/span>Callebaut W2 White<\/span><\/a>, all three of which have a total fat content of approximately 36%.<\/span>\u00a0<\/span><\/p>

The average water content of the <\/span>Ravifruit ambient fruit pur\u00e9es<\/span><\/a> is 75%, so that\u2019s what we\u2019ve based the calculations on. Similarly, we\u2019ve assumed a 35% fat cream with a water content of 60%.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Recipe 1<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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A nice stable, cream-based ganache with a good balance of creaminess and fruitiness. Excellent for strong acidic fruits such as passion fruit, as the cream softens the taste profile.<\/p>