Airy chocolate raspberry ganache

Procedure

Step 1: Fill the pacotizing® beaker
(1) Bring milk and sugar to a boil. (2) Pour over the chocolate and (3) let stand for 5 minutes. (4) Add fruit puree, (5) stir and (6) allow to cool. (7) Stir in cream and (7) pour into a pacotizing® beaker.

Step 2: Freeze
(1) Seal the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®
Pacotize® with two or three repetitions in overpressure mode.