A creamless ganache made with figs, cherries, and plums by Bill Brown of William Dean Chocolates in Florida.
Yield: about 100 chocolates
3.5 oz/100 g dried figs (preferably Black Mission)
1.76 oz/50 g dried cherries
1.76 oz/50 g dried plums (aka prunes)
3.5 oz/100 g Port wine
1. Remove the stems from the figs and slice each fig in half. Place the figs, cherries, plums and port in a saucepan and bring to a boil. Cover and let rehydrate for 3-4 hours.
2. Place rehydrated fruits and any remaining port in a food processor and puree. Set aside.
17.6 oz/500 g milk chocolate
3 oz/85 g unsalted butter
0.7 oz/20 g brown sugar
0.07 oz/2 g ground cinnamon
4 oz/115 g honey
4 oz/115 g Port wine
1. Place the milk chocolate in a food processor.
2. Melt the butter along with the brown sugar, cinnamon and honey and cook on medium heat until lightly browned. Add the dried fruit puree. Stir constantly and cook to 220°F/105°C. Pour the mixture onto the milk chocolate and process until smooth. Allow to cool to 95°F–100°F /35°C–38°C then add the Port and create an emulsion. Pipe into shells, let cool then seal.
Read more about this and related recipes in our article "The Case for Creamless Ganache".