Apricot Butter Ganache

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 160 g 6 oz 22%
Apricot jam 80 g 3 oz 11%
Milk chocolate, melted, tempered, at 30°C/86°F 430 g 15 oz 61%
Apricot brandy 40 g 1.5 oz 6%
Batch Size 710 g 25.5 oz 100%
Milk chocolate, melted, tempered, for precoating as needed
Apricot jam, for finishing as needed
Milk chocolate, melted, tempered, thinned, for dipping (see Note) as needed
Coarse sugar, for finishing as needed


  1. By hand, mix together the butter and jam until well combined.
  2. Stream the tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the brandy, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered milk chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Pipe a small bulb of jam onto the center of each square.
  9. Dip the squares in the thinned milk chocolate. Slide each piece forward on the paper immediately after dipping to avoid the formation of feet.
  10. When the chocolate begins to set, place several crystals of the coarse sugar on top of each piece.