Tumaco Passion Bars

Frank Vollkommer

Tumaco Passion Bars

Banana-Passion Moelleux

187gPassionfruit Frozen Puree (LB 113210)
187gBanana Fruit Puree (LB 110310)
125gCondensed Milk
50gSugar
14gPectin (DGF 8285)
450gSugar
100gGlucose Syrup (DGF 8311)
24gCocoa Butter (96346)

Noche 40% Milk Chocolate Ganache

270g Cream
75g Glucose Syrup (DGF 8311)
855g Noche 40% Milk Couverture (LUK M204)
27g Cocoa Butter (96346)
140g Butter, Soft
5g Rum Flavor Paste (DRE 711041)

Tumaco 65% Dark Chocolate Ganache

330g Cream
110g Glucose Syrup (DGF 8311)
700g Tumaco 65% Dark Couverture (LUK D102)
40g Butter, Soft
14g Pure Vanilla Paste - Madagascar (60020)
As Needed Cocoa Beans - Tumaco Origin (LUK 1011)
As Needed Red Quinoa, Toasted & Dried

Banana-Passion Moelleux

  1. Bring the purées and condensed milk to a gentle boil.
  2. Combine the first sugar with pectin and add to puree while stirring.
  3. Add the second sugar in three stages, then the glucose while maintaining a boil.
  4. Cook to 228°F. (108°C)
  5. Pour onto a silpat or guitar plastic with a frame.

*Note: Constant stirring is necessary to prevent scorching.

Noche 40% Milk Chocolate Ganache

  1. Heat the cream and glucose to a boil.
  2. Chop the Noche 40% and cocoa butter in a food processor until fine.
  3. Add the hot cream and process until smooth.
  4. Cool to 32°C/90°F before adding the butter and rum flavor.
  5. Spread into the prepared frame.

Tumaco 65% Dark Chocolate Ganache

  1. Heat the cream and glucose to a boil.
  2. Chop the Tumaco 65% in a food processor until fine.
  3. Add the hot cream and process until smooth.
  4. Cool to 32°C/90°F before adding the butter and vanilla.
  5. Fold in the toasted quinoa and ground Tumaco beans.
  6. Spread into the prepared frame.

*Crack the Tumaco beans with a pin to remove the shell. Grind the beans to small granules using a processor.