Ganache of chocolate, citrus and Cointreau

Name: Ganache of chocolate, citrus and Cointreau
Ingredients: 500 g fruit purée; 200 g Butter; 80 g Fine granulated sugar; 450 g Milk chocolate; 100 g Glucose syrup; 450 g Dark chocolate

The base for this ganache is a purée of, among others, lemon, orange, mandarin, and a hint of Cointreau.

Ingredients

500gfruit purée

200gButter

80gFine granulated sugar

450gMilk chocolate

100gGlucose syrup

450gDark chocolate

Preparation

Heat 500 grams of fruit purée with 80 grams of fine sugar, 30 grams of invert sugar, and 100 grams of glucose syrup until all sugars are dissolved.
Soften the butter. Once the fruit mixture reaches 70°C, pour it over 450 grams of dark chocolate and 450 grams of milk chocolate.
Stir well until the chocolate is fully melted into the mixture. Let cool to 34°C, then stir in the butter in pieces (let it melt completely into the mixture).
When the mixture is about 32°C, you can pour it out (for example, over a tray of baked brownies with walnuts).
Let the mixture cool and rest in the fridge for at least one night

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