Powidl Ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400 g dark chocolate couverture
100 g milk (3.5% fat)
150 g heavy cream (35% fat)
120 g Powidl (plum butter) from a jar
10 g Powidl liqueur or schnapps

Recipe preparation

1) Heat the milk, cream and liqueur, then pour over the remaining ingredients. Stir until everything has dissolved and transfer to a pacotizing® beaker.
2) Close with the lid, label and freeze at −20°C for at least 24 hours.
3) When required, pacotize® once without overpressure.