Pear Ganache

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 140 g 5 oz 10%
Glucose syrup 90 g 3 oz 6%
Pear William liqueur 90 g 3 oz 6%
Pear purée, reduced by half 200 g 7 oz 15%
Milk chocolate, melted, tempered, at 30°C/86°F 840 g 30 oz 63%
Batch Size 1360 g 48 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed


  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 mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  6. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. When the ganache is firm to the touch, place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  7. Remove the frame from the ganache and peel the plastic sheet from the slab.
  8. Precoat one side of the slab with the tempered milk chocolate.
  9. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  10. Using a 3-prong dipping fork, dip the centers in the tempered milk chocolate. Before the chocolate sets, use the fork to make a single mark diagonally from corner to corner on each piece.