Passionsfrucht Milch Schokoladen Kakao

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• Für 2 Cups (ca. 210ml/cup)
• 140g Passionfruit chocolate canache
• 340g milk
• Pinch of salt
• 60g whipped cream (if desired)
• Passionfruit milk chocolate canache
• 170g milk chocolate ( I used Ambra 36% from Felchlin)
• 75g passionfruit puree (Boiron)
• 60g whipping cream
• 3g vanilla powder ( or 1 tsp vanilla paste)
• 25g butter, room temperature

Zubereitung

Instructions:

For the canache heat the passionfruit püree to about 60°C and set aside.

Melt the chocolate over a Bain Marie (water bath) on low heat until completely melted. In a separate pot bring the cream, salt and the vanilla to almost a boil and in 3 steps add it to the chocolate.

Always add it little by little, so at the end you get a smooth and creamy texture.

When incorporating the cream into the melted chocolate stir from the middle of the bowl in small circular motions. You don’t want to whisk it too vigorously.

The canache will start to split but it will emulsify when you add the last bit of cream.

Once incorporated add the warm passionfruit puree and the butter. Keep incorporating until the butter has melted and you have a smooth and shiny canache.

For extra creaminess hand blend the canache for a few seconds. (make sure to not incorporate too many air bubbles. Hand blending will give you a perfect emulsion.)

Store the canache in an airtight container and keep at room temperature for a few hours until it sets. Or better you store it overnight so it can cristalize properly (store it in the fridge after 24 hours. It can keep good for up to 3 weeks)

To make the drink heat up the milk.

Add the canache and pinch of salt to a small blender and then add the hot milk.

Blend it until the canache is melted and you have a creamy frothy texture. (About 1 minute)

Pour into your cups and add a dollop of whipped cream if you like and add some chocolate shavings