Baker’s Hours

February 9, 2009

Add some Passion to your Valentine's Day


The candy shown were made with the use of a plastic candy mold, however, this recipe could just as easily be rolled into truffles.

Like most holidays, Valentine’s Day usually means an extra shift for me. However, that doesn’t mean that I shouldn’t try and help you make this day special for your Valentine. Here is one of my favorite ganache recipes for making Passion Fruit Candy.

Passion Fruit Ganache: Yield approximately 100 candies

  • 1 Cup          Passion Fruit Puree
  • 2 oz.           Glucose or Corn Syrup
  • 3 oz.           Unsalted Butter
  • 1 lb.            White Chocolate Couverture
  • 1/3 Cup       Liqueur of choice (Preferably something passion fruit flavored)


  1. Place puree and glucose (or corn syrup) into a pot, and bring to a simmer.
  2. Have the white chocolate and unsalted butter ready in a mixing bowl.
  3. When liquid starts to simmer, pour over the chocolate and butter.
  4. Stir until all chocolate and butter is melted. This can be expedited if you have a hand blender. Just mix on low until ganache comes together.
  5. Add liqueur, and continue mixing until incorporated.
  6. Allow to cool until ganache reaches the temperature and consistency that you need.
  7. If using as filling for molded candies, then keep ganache at approximately 85%. You don’t want it too warm, otherwise it will melt your shells. If rolling into truffles, then allow ganache to cool completely, and you can easily portion out rounds with the use of a small scooper or melon baller. Refrigerate for 30 minutes before enrobing.

Now comes the tricky part. For those of you with candy making experience, this part will be a snap. To those of you whom have never had the opportunity to learn how to work with chocolate, let me give you a quick crash course.


If you are fortunate enough to have a well stocked gourmet shop nearby, you may be able to get pre-made truffle shells. Just fill, let set, and enrobe.

Although Couverture tastes vastly superior, I would suggest that you use compound coating chocolate. Unlike Couverture, compound chocolate is made with Vegetable oils instead of cocoa butter. This makes it easier to use because it does not require you to temper it; something that would be very difficult for any novice candy maker. The down side is that it obviously will not taste as rich as couverture, and it scorches very easily. However in my opinion, taste is a secondary issue. The “Wow” factor will come from the filling, so chances are, your valentine won’t even notice what the shell tastes like (not to mention the fact that you just made them candy from scratch).

If you decide to use milk or dark chocolate, then you can just place your chocolate in a microwave at 20-30 second intervals until your chocolate is melted. This is not the case for white chocolate however. As I said before, white chocolate can be easily scorched, so the best way to avoid this will be with the use of a double boiler. Just bring a pot of water to a simmer, and place your bowl of white chocolate on top. This is a gentle heating method and should not scorch your chocolate… that is unless you forget about the pot, and let all the water evaporate, which will not only burn your chocolate, but cause it to catch on fire. Not a pretty sight. Oh and don’t forget to stir. I have found that the safest way to melt chocolate (especially if it is a small batch) is to bring the water in the pot to a rolling boil. Then turn off the flame, place your bowl on top, and use the residual steam from the water to melt your chocolate. In general the temperature ranges are 88-89ºF for dark chocolate, and 87ºF for milk or white chocolate. However, all chocolate have heating instructions with the ideal temperature for working with that  particular brand of chocolate, so be sure to check before you start. 

wht-truffleswmSo, now you have your melted chocolate, here comes the fun part cause you get to get your hands dirty… well sort of. While wearing latex gloves (Be sure to get the powder free kind) take a little chocolate into one hand. With the other hand place one of your ganache balls into your hand, and roll it in the chocolate until completely enrobed. Be careful not to roll too much or your truffle will literally melt in your hand. Remove the truffle and place it to cool on a sheet pane lined with wax paper or parchment. Continue until all your truffles are done. Allow to set in a cool dry place for at least a hour. And now you have truffles to dazzle your valentine with.


Song stuck in my head at the time of this post: Star Wars A Cappella by this guy


1 Comment »

  1. […] However, that doesn’t mean that I shouldn’t try and help you make this day special for your Valentine . Here is one of my favorite ganache recipes for making Passion Fruit Candy . …Page 2 […]

    Pingback by Valentines Day Gifts » Blog Archive » Add Some Passion To Your Valentine ’S Day - Baker’s Hours — February 11, 2009 @ 12:26 pm

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