Strawberry Balsamic 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) 150 g 5 oz 21%
Strawberry jam 150 g 5 oz 21%
White chocolate, melted, tempered, at 30°C/86°F 360 g 13 oz 52%
Balsamic vinegar (see Note) 40 g 1.5 oz 6%
Batch Size 700 g 24.5 oz 100%
Dark chocolate, melted, tempered for precoating and dipping as needed
White chocolate, melted, tempered, for precoating and finishing as needed
Freeze Dried strawberry powder, for finishing as needed


  1. By hand, mix together the butter and jam until well combined.
  2. Stream the tempered white chocolate into the butter mixture, taking care not to allow chunks of chocolate to form.
  3. Stream in the balsamic vinegar, 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. After the chocolate sets, pipe a spot of tempered white chocolate on top of each piece. Dust lightly with freeze dried strawberry powder before the white chocolate sets.