FRUIT GANACHE WITH CARAMEL ORO
Ingredients
Preparation
Balanced formulation with chocolate caramel oro and fruit
See the preparation process below.
Final composition
- Heat the water to about 40°C.
- Add FRUTTIDOR and mix using a hand blender.
- Melt the chocolate at 40°C, then add it to the FRUTTIDOR and water mixture.
- Cover with cling film and leave to rest for at least 4 hours in the refrigerator.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
