Tropical fruits ganache

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
level 2

White Chocolate is a great base to enhance exotic fruity flavours. For this recipe white chocolate mixed with banana and passion fruit creates a ganache with refreshing acidic notes with a lovely sweetness. The ganache is piped into a dark intense chocolate shell that releases hints of coffee and rum. It’s like having the best of the Caribbean in one bite

Recipe components

Callebaut® ingredients

Tropical fruits ganache

IngredientsPreparation
  • 300g
    sugar
  • 150g
    glucose

Caramelize.

  • 400g
    cream

Fold in bit by bit and bring to the boil.

  • 300g
    banana pulp
  • 100g
    passion fruit pulp
Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool.
  • 150g
    butter

Mix in.

Melt and mix in.

  • Q.S.
    Ecuador

Pour into praline moulds and leave to harden.

Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.