Back

Red Raspberry Balsamic Ganache

Red Raspberry Balsamic Ganache

Chef Jeff Glick

    • 4 oz. The Perfect Purée Red Raspberry,  thawed
    • 1 oz. Balsamic vinegar
    • 16 oz. dark chocolate courveture, chopped
    • 12 oz. heavy cream
Method:
1. In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil.
2. Place bowl with chopped courveture over the pot to facilitate melting of chocolate.
3. Allow cream to boil for a full minute and then pour over courveture.
4. Allow to sit for about 30 seconds and then whisk until all the chocolate has melted.
5. Place bowl in cooler and stir every fifteen minutes until it begins to set.
6. Place in ice bath to bring to a temperature below 41 °F for later use.
Comments are closed.