Passion Fruit Ganache

This recipe is a firm favourite and relatively straightforward for an efficient production.

Equipment Needed

Two moulds of 18 cavities

Ingredients

180g white chocolate
72g passion fruit puree
7g glucose
10g unsalted butter
Pre-cast mould in dark chocolate couverture

Method

Weigh the chocolate in to a bowl.

Heat the passion fruit puree with the glucose in a pan till it just comes to the boil.

Pour this over the chocolate in the bowl. Stir gently until just melted and combined.

Stir in butter.

Leave to cool to 25-28°C

Pipe in to moulded chocolate shells 2mm from the top edge. Leave to crystallise for a few hours.

Cap with tempered chocolate. Store appropriately.