Fresh Fruit Kebabs with Ganache

Oooh, this is good.
Good quality chocolate makes good ganache.
Use dark compound chocolate, not dairy milk chocolate.
Make sure your chocolate and cream are hot before mixing.

Fresh Fruit kebabs with Ganache (Chocolate sauce)

Equipment

·      Wooden chopping board and sharp knife (large or small)

·      Large mixing bowl

·      Measuring cup/ spoons

·      Dessert spoon

·      Microwave dish/ ramekin

·      Kebab sticks (4 per pair)

Ingredients

·      Selection of seasonal fresh fruit (4 total)

·      Cream, 2 Tbspn (30 ml)

·      Dark Chocolate, ramekin

Method

1.    Select the fruit then wash and peel and slice/dice into medium size chunks.

2.    Carefully skewer on the kebab sticks in a regular pattern and place on a clean plate.

3.    Pour the cream into the measuring cup and heat in the microwave for 30 seconds.

4.    Melt the chocolate in the microwave for 2 minutes (in 1 minute bursts).

5.    Whisk the melted chocolate into the cream until silky smooth.

6.    Pour over the fruit kebabs.

Chocolate (Theobroma cacao)

Food product made from the fermented, dried, roasted and ground beans of the tropical cocoa tree, native to Mexico and South America. The Mayans and Aztecs used it in religious ceremonies and the beans were used as currency. It is now grown mostly in central Africa.

Chocolate comes in several forms, including powder (cocoa/cacao), liquid and solid.

The type of chocolate depends on the amount of cocoa butter (oil from cocoa bean), milk powder, lecithin and vanilla that are added. The higher the cocoa butter content, the smoother and richer the chocolate.

Couverture has a high proportion of cocoa butter and is used for dipping, moulding and for making professional quality chocolates.