Passion Fruit Ganache (for filling chocolates)

Jordan Michelle Falco

By
@Valencia_Baking

Chocolates - Week 3, May 25th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.


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Ingredients

4 oz
heavy cream
3 oz
glucose syrup
4 oz
masion fruit puree, reduced by half
1 oz
butter (very soft)
19 oz
dark or white chocolate

Directions Step-By-Step

1
combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
2
Remove from heat and add the reduced puree.
3
Pour the hot cream mixture over the chocolate and butter. Let sit for AT LEAST 2-3 MINUTES, then stir or whisk to emulsify. If the chocolate does not melt, place the bowl over a gently simmering pot of water and continue stirring until the chocolate is melted and no lumps remain.

About this Recipe

Course/Dish: Candies, Chocolate