Vanilla Marzipan with Passion fruit Ganache
Vanilla Marzipan
almond paste 60% Gr 1000
syrup Gr 115
vanilla beans Gr 2
rhum Gr 25
cacao butter Gr 250
Gr 0
passion fruit Ganache
sugar Gr 150
butter Gr 125
passion fruit puree Gr 280
inverted sugar Gr 35
egg yolks Gr 100
sorbitol Gr 30
38% milk chocolate Gr 400
65% dark chocolate Gr 100
Cream Gr 25
Cocoa Butter Gr 25
Vanilla marzipan method:
Melt cocoa butter.
In the robot coupe mix all the ingredients, including the melted cocoa butter.
Roll it inside the frame you would like to use.
Stick another frame for the ganache.
Passion Fruit ganache:
In a plastic bowl, combine sugar, passion puree, inverted sugar, yolks, cream and sorbitol.
Cook in a microwave stirring every 30 seconds until you reach 82C
Strain over the chocolates and cocoa butter.
Hand blend.
Pour over the marzipan when its at 32C.
Let crystallize for 12 hours minimum.
Cut with the help of a guitar.
Enrobe in tempered 65% dark chocolate.