• 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


  • 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


  • 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.


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.


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.


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.


  • 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.

Nutrition facts

Recipe Yield:Approx. 20 candies
Calories:Per serving (one candy)
Calories (Min - Max):70 - 90
Total Fat:4g
Saturated Fat:2.5g
Total Carbohydrate:10g
Total Sugars:9g