RECIPE - Fruity Caramel Ganache

Try this delicious recipe from Milton Laycock & Isilda Caldwell from MP CHOCOLATES

500g castor sugar
50g glucose
500g fresh cream
100g passion fruit puree (seeds removed)
1k milk chocolate

Heat the cream. In the meantime, caramelize the sugar and glucose until they acquire an attractive golden brown colour. Carefully quench the caramel with the cream and add the pure.
Allow to cool to approximately 30C (86F) before folding in the tempered chocolate.
Place the ganache in the refrigerator until slight crystallization occurs.
Spread the ganache in a frame or between two leveling guides, cover with foil and roll the dough into an even slab with the help of a rolling pin.
Allow to sufficiently crystallize before spreading a thin layer of chocolate on the surface, which will be used as the base.
Turn over the slab and cut using a ruler into small squares.
Dip into chocolate and Garnish.