Milk Chocolate-Passion Fruit Ganache

Preparation info
  • 20.32 cm

    baking pan)
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About


Ingredients Grams
Valrhona Jivara Lactee 40% Milk Chocolate 318


  1. In a small-sized saucepan, boil the cream, passion fruit puree, butter and glucose and pour slowly over the milk chocolate. Emulsify with either an immersion blender or spatula.
  2. Pour into the baking pan lined with parchment paper and chill in the refrigerator.
  3. Cut into 2.54cm (1 inch) squares. Place the ganache cubes on sticks.