NICE TO KNOW

When doing chocolates in moulds its important to choose ganache, which will complement the type of chocolate that you are working with. In this recipe, I’m using white chocolate and milk chocolate ganache with passion fruit puree. Passion fruit has remarkable tropic taste and smell, its natural sourness will smooth over the intensive sweetness of white chocolate.
Ganache is very simple to make and has a very memorizing taste.

INGREDIENTS

Passion fruit ganache recipe use two 24-hole chocolate mould, with each hole being 2cm deep.

• Passionfruit puree – 113 ml
  
• Milk chocolate – 188 gr
  
• Unsalted butter – 36 gr

Always use tempered chocolate when filling moulds

PREPARATION

1. Pour 113 ml of passion fruit puree in a saucepan and heat it until boiling.
2. Melt your 188 gr of milk chocolate. I’m usually using a microwave to melt a chocolate, but you can also use a bain-marie. You don’t have to melt the chocolate completely, will be enough to have it half melted.
3. Pour your boiling passion fruit puree on top of milk chocolate and mix it well. Leave to cool down.
4. When your ganache will reach 50C temperature add to it cubed butter (36 gr) and mix it all together with a hand blender, making sure that your ganache will form an emulsion. Leave it to cool down if necessary.
5. Ganache is best to work with at a temperature 28-30C.
6. Apply colored cacao butter in every hole in the chocolate mould, leave it to set in a cool, dry area.
7. Fill the chocolate mould with tempered chocolate on top of hardened cacao butter layer. Tap the sides of the mould with a scraper to remove any air bubbles.
8. Turn the mould upside down over a bowl and tap with the scraper, a majority of the chocolate should fall out into the bowl underneath to leave a shell of chocolate coating each hole. Scrape off the excess chocolate with a scraper.
   Place the mould upside down on a baking tray lined with baking paper. Leave it to set for 15-20 min in a cool, dry area.
9. When ganache will reach 28-30C temperature spoon it into a pastry bag and snip a small hole at the end of the bag.
10. Pipe the ganache into the moulds filling them until they are 4/5 full. Leave ganache to set over a night in a cool, dry area.
11. The next day pour more tempered chocolate over the top of the mould so that each hole is completely filled and level off with a palette knife.
12. Leave the mould to fully set for 2-3 hours in a cool, dry area. Once set, twist the mould to loosen the chocolates, turn it upside down and tap gently so that chocolates drop out of the mould.