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.

Pour into praline moulds and leave to harden.

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