• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

curls

Passion Fruit Ganache, vanishing flavor?

15 posts in this topic

I made some passion fruit ganache last weekend. In fact I made three different batches, recipes from Greweling, Notter and Torres. When I tried them last weekend they all had plenty of passion fruit flavor. Tried them again last night and it seems that the passion fruit flavor has mellowed quite a bit and if this continues, soon they will not taste of passion fruit at all. I have not had this happen for any other ganaches. Wondering if anyone else has experienced this and how they fixed the problem.

Share this post


Link to post
Share on other sites

Did you start from fruit or from commercial fruit puree?

I've never used a fruit puree but have a can of Goya Guava paste in my supply of 'not-used-yet' stuff and thought about making a ganache with it.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

I started with commercial fruit puree.

Share this post


Link to post
Share on other sites

In the Modernist Cuisine they describe that the flavor from fresh fruit juice is due to the many chemical intermediates produced from different ongoing enzymatic reactions within the juice. Once these reactions proceed to completion, the flavor is changed/reduced. They recommend adding a small amount of fresh juice to the preparation to "re-fill" the starting reagents, which will produce the full flavor profile after a bit of time (temporarily).

Share this post


Link to post
Share on other sites

I've made passionfruit/mango ganache using the recipe from William Curley's Chocolate Couture book several times and had no problem with the flavor fading. The passionfruit flavor is strong. Actually, I can't taste the mango. I've had the chocolates around for 2-3 weeks and the flavor has not seemed to change. I used commercial passionfruit and mango purees.

Share this post


Link to post
Share on other sites

Thanks for the info cmflick, will try the Curley recipe next time.

Share this post


Link to post
Share on other sites

Where do you guys buy your commercial passion fruit puree from? I've looked before, and most places the shipping prices are extremely high...

Share this post


Link to post
Share on other sites

Where do you guys buy your commercial passion fruit puree from? I've looked before, and most places the shipping prices are extremely high...

I use Goya or Andino's Food (from Ecuador) from the local hispanic market. I think that there is a brand called La Fe as well, but I don't have any of them right now. All seem fine to me. I can't afford the shipping on other purees. The down side is that there is not as wide a range of purees as with something like Boiron. Most of what I use is passionfruit and mango. Fruits that are available seasonally, I make my own purees and freeze them.

Share this post


Link to post
Share on other sites

Where do you guys buy your commercial passion fruit puree from? I've looked before, and most places the shipping prices are extremely high...

I have gotten puree from L'Epicerie. Albert Uster is nearby and I can pick up small amounts of puree from them.

Share this post


Link to post
Share on other sites

Where do you guys buy your commercial passion fruit puree from? I've looked before, and most places the shipping prices are extremely high...

Where are you located?

Nebraska. I have looked at L'Epicerie, but last time I checked shipping was close to $30, which isn't really worth it for me. I have ordered passion fruit concentrate online, which works well (I've only used it for drinks so far), but I am not sure how it compares to the puree, especially for things like ganache or sorbets.
Edited by Erdbeereis (log)

Share this post


Link to post
Share on other sites

Where do you guys buy your commercial passion fruit puree from? I've looked before, and most places the shipping prices are extremely high...

Where are you located?

Nebraska. I have looked at L'Epicerie, but last time I checked shipping was close to $30, which isn't really worth it for me. I have ordered passion fruit concentrate online, which works well (I've only used it for drinks so far), but I am not sure how it compares to the puree, especially for things like ganache or sorbets.

I use Perfect Puree's Passion Fruit Concentrate in my ganache filling. It works great and is probably my most popular flavor. I've had no problem with the flavor disappearing. Perfect Puree's shipping is out of control, and I think it's the same if ordered through Amazon. They only ship overnight and slap on big surcharges for orders under 4 containers. Whole Foods used to have the smaller home containers, but I think Perfect Puree stopped making them.

Share this post


Link to post
Share on other sites

I use Perfect Puree's Passion Fruit Concentrate in my ganache filling. It works great and is probably my most popular flavor. I've had no problem with the flavor disappearing. Perfect Puree's shipping is out of control, and I think it's the same if ordered through Amazon. They only ship overnight and slap on big surcharges for orders under 4 containers. Whole Foods used to have the smaller home containers, but I think Perfect Puree stopped making them.

RWood, from what I understand, the concentrate is twice the strength of regular puree. Therefore, do you use half as much as you would use puree?

I used the Perfect Puree product for a RLB cake, and I think I had to dilute it to use. For a ganache however, it makes no sense to add water. So how do you work with the concentrate?

Share this post


Link to post
Share on other sites

I use Perfect Puree's Passion Fruit Concentrate in my ganache filling. It works great and is probably my most popular flavor. I've had no problem with the flavor disappearing. Perfect Puree's shipping is out of control, and I think it's the same if ordered through Amazon. They only ship overnight and slap on big surcharges for orders under 4 containers. Whole Foods used to have the smaller home containers, but I think Perfect Puree stopped making them.

RWood, from what I understand, the concentrate is twice the strength of regular puree. Therefore, do you use half as much as you would use puree?

I used the Perfect Puree product for a RLB cake, and I think I had to dilute it to use. For a ganache however, it makes no sense to add water. So how do you work with the concentrate?

I don't dilute it in any way. I replaced half of the cream with the concentrate. Heat them together and pour over white chocolate. It's never been too strong of a flavor, and it's always been one, if not the, most popular flavor I've made.


Edited by RWood (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By Bentley
      I'd like to do a smores flavor and a few other uses of marshmallows in some molded chocolates.  Can anyone give me some guidance on preparing marshmallows so that I can pipie them into the molds?  I see a problem similar to the PDFs....by the time they are cool enough to put in the chocolate shells, they are too firm to pipe.   Anyone have any tips, pointers, suggestions, etc.?
    • By Gunnsr42
      Hello foodies. Tell us what work of art you're cooking for your meals these days. 
    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By HeatherAvila
      Ideas on why enrobed marshmallows stored at room temp (68 deg F) have recrystallized sugar particles while the same batch of enrobed marshmallow stored airtight in a cooler (40 deg F) do not?
       
      I'm all ears!
       
      Thanks,
      Heather
  • Recently Browsing   0 members

    No registered users viewing this page.