This ganache uses plum and spice blend to achieve bold flavors. By Jimmy MacMillan, JMPurePastry, Chicago, IL.
“Our ideal ratios create confections that have intense flavor and can be enjoyed by all. Working without dairy does this and provides a full range of artistry for the chocolatier.”
- 10.5 oz/300 g plum puree
- 28.2 oz/800 g 68% chocolate
- 2.8 oz/80 g trimoline
- 1 oz/30 g plum wine
- 0.17 oz/5 g five spice blend
- 0.1 oz/3 g pink peppercorns
Bring plum, trimoline, pepper and five spice to 70°C. Pour over pre-crystal chocolate; add butter at 35-40° C, then liquor.