Passion Fruit Ganache

By Muriel AUBLET-CUVELIER October 26, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 26, 2026

Recipe

Products used

Invert sugar , Powdered sorbitol , Skim milk

Step 1 Passion Fruit Ganache

The ingredients

409,9g	(27.2%)	Passion puree
51,8g	(3,4%)	Invert sugar ()
64,7g	(4,3%)	Soft butter
43,2g	(2,9%)	Sorbitol powder ()
30,2g	(2%)	Skim milk ()
86,3g	(5,7%)	35% liquid cream
539,4g	(35.8%)	Cao's Flower Blanket 70%
280,5g	(18.6%)	Ghana Coverage: 40%
1506g	(100%)	TOTAL

Process

Bring the purée, invert sugar, butter, sorbitol, and milk powder to a boil. Bring the cream to a boil in a separate saucepan.
Pour over the chocolate (ideally at 80°C), stirring with a spatula without incorporating air.
Cool to 34°C.
On a guitar sheet, pour a very thin layer of milk chocolate and place 1-cm-high rulers on either side.
Pour between the two rulers and smooth with a flat ruler on the work surface to ensure the ganaches are even. Let crystallize for 24 hours at 17°C and 70% relative humidity.

Step 2 Chocolate Candy

The ingredients

1850g	(100%)	Cao's Flower Blanket 70%
1850g	(100%)	TOTAL

Process

Cut the ganaches with a guitar-shaped cutter. Temper the ganaches to 20°C.
Temper the chocolate and dip the ganaches to coat them. Decorate with a chocolate fork.
Let them crystallize and store in a box at a temperature between 12 and 17°C for up to 6 weeks.

Assembly and information

Can be frozen, but thaw slowly in 8°C increments every 24 hours.
Variation: Pipe a blended mint fruit paste onto the top before coating.