Bombón de chocolate relleno de ganache de guayaba

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Bombón de chocolate relleno de ganache de guayaba. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Bombón de chocolate relleno de ganache de guayaba using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Bombón de chocolate relleno de ganache de guayaba:

1. 550 gr chocolate turín
2. Para el relleno
3. 300 gr chocolate blanco
4. 100 ml crema para batir
5. 50 gr fresa

Steps to make to make Bombón de chocolate relleno de ganache de guayaba

1. Primero elaboraremos nuestro puré para esto cortaremos las guayabas.
2. Lo ponemos en la licuadora y después lo colaremos para evitar que las semillas se vayan
3. Una vez que temos el puré empezaremos a preparar la ganache, pondremos a hervir el puré.
   Mientras tanto pondremos el chocolate blanco a baño maría
4. Una vez que haya hervido el puré y el chocolate ya esté bien derretido los mezclaremos primero pondremos un tanto del puré de guayaba y después el otro tanto y podremos la crema para batir.
5. Y batimos y dejamos en lo frío.
6. Para anteperar nuestro chocolate lo haremos a baño María inverso primero pondremos en agua caliente el chocolate.
   Tendrá que llegar de 45 a los 50°c
7. Bajamos el chocolate a la mesa, y comenzamos a moverlo a manera de bajar la temperatura de 27ºc a 28ºc.
8. Cuando tengamos esa temperatura regresar el chocolate al bowl, y agregar el chocolate que reservamos, mezclar hasta alcanzar una temperatura de 31ºc a 32ºc.
9. Una vez hecho todo este proceso podemos rellenar los moldes, llenar los moldes, con ayuda de una raspa quitar los excesos, y poner al revés el molde para escurrir el exceso, limpiar el exceso y dejar en la nevera
10. Pasado unos 15 minutos en la nevera retirar y ver si el chocolate firme, comenzar a rellenar, es importante no llenar mucho puesto que aún faltara añadir la tapa de chocolate.
11. En caso de que el chocolate haya enfriado, se debe volver a realizar todo el proceso de temperar.
    Por último cubrir el molde con el chocolate y quitar excesos

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