Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
White couverture, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 150 g 5.3 oz cup
Passion fruit puree 150 g 5.3 oz ½ cup + 1 tbsp
Sugar 100 g 3.5 oz ½ cup
Lemon juice 9 g 0.3 oz ½ tbsp
Invert Sugar 50 g 1.8 oz 2 tbsp
Milk couverture, 37%, chopped or coins 185 g 6.5 oz cups
Dark couverture, 63%, chopped or coins 140 g 4.9 oz 1 cup
Unsalted butter, softened 75 g 2.6 oz 5 tbsp
1049 g 36.9 oz


1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.

2 Cast the molds with the white couverture.

3 In a medium pot, combine the cream, passion fruit puree, sugar, and lemon juice and bring to a boil over medium heat.

4 Combine the invert sugar and milk and dark couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.

5 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, until you get a shiny consistency.

6 Cool to 92&F/33.3&C. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88&F/31.1&C.

7 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.

8 Once the ganache has completely set, cap with the white couverture. Place in the refrigerator for 3 to 5 minutes to set.

9 Tap the molds on the table to release the chocolates.

10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Mold Décor

1 Using an airbrush, spray the molds with yellow cocoa butter.

2 Spray the molds with red cocoa butter.