- 23g corn syrup
- 50g thick pear puree ( 2-3 pears)
- 205g dark chocolate
- 28g poire Williams liqueur
- 35g heavy cream ( 35%)
- First, let’s make the puree. Line up parchment paper on a baking tray and pre-heat oven to 350F. I usually do 3 pears just to be on the safe side, in any case, I will use the extra for something else. Cut them into pieces and drizzle a little bit of honey or sugar on them. Bake them for about 30 minutes then throw them in a food processor and blend to a fine texture. Put the puree in a pan and over medium-low heat thicken the puree a little bit, don’t cook it. Reserve
- Start tempering chocolate, instruction can be found here.
- In a pot, bring the corn syrup and cream to boil, mix and remove from heat. Stir in the liqueur and pear puree.
- Pour the cream mixture into the tempered chocolate and stir vigorously. Frame it, cover, rest at room temperature.
If you want to use the ganache in mold, follow instructions [here]
Adapted from Peter Greweling’s book “Chocolates and confections”. If you have an interest in learning in-depth about chocolate theory I strongly recommend you buy his book.