MANGO & PASSIONFRUIT CHOCOLATES

Ingredients

Marmalade

50 grams (1.75 ounces) mango puree
70 grams (2.45 ounces) passion fruit puree
20 grams (0.70 ounces) glucose
25 grams (0.90 ounces) sugar
4 grams (0.15 ounces) pectin NH

Ganache

90 grams (3.15 ounces) mango puree
10 grams (0.35 ounces) glucose syrup
30 grams (1.05 ounces) cream (33-35%)
140 grams (4.95 ounces) white chocolate
10 grams (0.35 ounces) cocoa butter

Equipment

Saucepan
Ideal for heating the purees and creating smooth, consistent marmalade and ganache mixtures.
Whisk
Helps in ensuring that your pectin and sugar combination integrates seamlessly into the puree.
Pastry Bag
Essential for transferring your sticky, warm marmalade and ganache into the chocolate bodies without making a mess.
Thermometer
Keeping an eye on the temperature is key; make sure your thermometer is accurate and easy to read.
Microwave or Water Bath
Perfect for gently melting chocolate and cocoa butter, preventing any lumps or burning.

Instructions

Step 1

1. If you're a chocolate lover like Yana, dive into this delightful recipe. Find your favorite mood and get started with lovely, sunny ingredients!

Step 2

2. First, let's make the marmalade. Combine 50 grams (1.75 ounces) of mango puree, 70 grams (2.45 ounces) of passion fruit puree, and 20 grams (0.70 ounces) of glucose in a saucepan. Heat to 30-40°C (86 to 104°F). Then, mix 25 grams (0.90 ounces) of sugar with 4 grams (0.15 ounces) of pectin NH. Add this mixture to the saucepan while stirring continuously with a whisk. Boil until the mixture reaches 105°C (221°F). Pour the marmalade into a pastry bag and let it cool to 30°C (86°F). For even cooling, you can place the bag on a cool surface or in a slightly chilled area.

Step 3

3. Now, let's prepare the ganache. Melt 140 grams (4.95 ounces) of white chocolate with 10 grams (0.35 ounces) of cocoa butter in short pulses in the microwave or using a water bath. Combine 90 grams (3.15 ounces) of mango puree with 10 grams (0.35 ounces) of glucose syrup, and heat the mixture to 80°C (176°F). Gradually pour this mixture into the melted chocolate while stirring continuously. Heat 30 grams (1.05 ounces) of cream (33-35%) to 80°C (176°F). Then, slowly add the heated cream to the chocolate mixture. Blend until smooth using a blender. Pour the ganache into a pastry bag and cool to 30°C (86°F). For a perfect blend, ensure all components are integrated at the right temperature.

Step 4

4. While your fillings cool, prepare the chocolate molds or candy bodies. When the molds are ready and the fillings have cooled, start assembling the candies. First, fill each mold with a little less than half of the marmalade. Then, add the ganache, leaving a 2-3mm (0.1 inch) space from the edges. Place the filled molds in the fridge for a couple of hours to stabilize. Once set, seal the candies with more chocolate. You can also create these chocolates with open molds for a different presentation.

Servings

Picture this: A cozy get-together with friends, a platter of beautifully crafted white chocolate candies as your centerpiece. These tropical delights shine at any occasion, whether it’s an afternoon tea party or a special dinner dessert. For a chic presentation, place each candy in mini paper cups, sprinkle a hint of edible gold dust on top, and arrange them on a tiered cake stand. For an added burst of flavor, serve alongside small bowls of fresh mango and passion fruit slices, or even a dollop of coconut whipped cream. Pair these candies with a refreshing iced herbal tea or a light sparkling wine to complement their fruity essence. If you're planning a tropical-themed celebration, create a dessert table featuring these candies along with other mango and passion fruit desserts. Your guests will love the cohesive and refreshing flavor profile. For a more intimate setting, wrap a few of these candies in colorful, decorative boxes as a sweet takeaway gift.

Variations

For a gluten-free version, ensure all your ingredients are certified gluten-free, particularly the pectin and glucose. This will protect against cross-contamination and ensure a delightful treat for those with gluten sensitivities. To make a vegan version, substitute the cream with coconut cream (33-35% fat to mimic the richness) and use vegan white chocolate. The cocoa butter, mango puree, and pectin are naturally plant-based, making it easier to adapt this recipe to a vegan lifestyle. Be sure to check that the glucose syrup is also vegan-friendly as some brands may use animal-derived ingredients.

Faq

Why isn't my ganache smooth?
Ensure you melt the white chocolate and cocoa butter gently, and that the purees are warm enough to blend smoothly. A blender can help create that perfect texture.
Can I use different fruit purees?
Absolutely! Feel free to experiment with different fruit combinations, just keep in mind the consistency and sweetness might vary.
What’s the best way to melt white chocolate without burning it?
Use a microwave in short bursts, stirring in between, or a water bath, making sure the water doesn’t touch the bowl to prevent overheating.
Why do my candies have air bubbles?
Stirring gently and tapping the mold lightly before cooling can help avoid air bubbles in your candy layers.
How can I adjust the sweetness of the fillings?
Adjust the amount of sugar in the marmalade or use less sweet chocolate to balance the flavors to your liking.
Can I add other textures to the candies?
Certainly! Try adding finely chopped nuts or crispy rice to the ganache for a delightful crunch.