Pear Ganache

Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 140


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat, add the Pear William liqueur and reduced pear purée, and allow the mixture to cool to 40°C/105°F.
  3. Pour the cooled cream mixture over the tempered milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  4. Using a spoon or spatula, stir the