1. Raspberry ganache
Dark chocolate Cacao Barry Extra bitter Guayaquil 72g
Raspberry puree 44g
Starch syrup 13g
Crème de frambois (raspberry cream) 11g
Butter (non salt) 27g
- Mix Raspberry puree and Starch syrup and boil them.
- Add Cacao Barry Extra bitter Guayaquil into them and emulsifying them
- Add crème de frambois into it and mix it.
- Add butter into it and mix them.
2. Pistachio ganache
Pistachio paste 33g
Fresh Cream (36%) 48g
- Boil Crème and add Colorer
- Emulsifyling with pistachio paste
- Add Kirschwasser and mix them.
- Boil sugar and water and add pistachio into it
- Heat them until then the color becomes good
- Add butter and mix them
Tetsuji Okada Japan
'Raspberry & Pistachio' - Japan
Raspberry ganache, pistachio ganache and croquant.
Japanese selection for World Chocolate Masters 2007
Winner of Finest Taste Award