Passion Fruit Honey 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) 100 g 3.5 oz 15%
Honey 80 g 3 oz 12%
Milk chocolate, melted, tempered, at 30°C/86°F 450 g 16 oz 64%
Passion fruit juice concentrate, reduced by half 60 g 2 oz 9%
Batch Size 690 g 24.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Star transfer sheets, cut 3 × 3 cm/1 × 1 in, creased diagonally 150 squares 150 squares


  1. By hand, mix together the butter and honey 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 reduced passion fruit juice concentrate, 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 dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. Before the chocolate sets, place a creased transfer sheet diagonally from corner to corner on each piece, to leave both the image on the transfer sheet and to create an indentation in the surface of the chocolate.
  10. For the best shine, allow the pieces to crystallize overnight before removing the transfer sheets. If that is not possible, refrigerate the chocolates for 5 minutes and then remove the transfer sheets.