Make your own Passionfruit Ganache Chocolate Bars + Free Printable Easter Label
Happy Easter my Lovelies!!
In case you haven’t found the time to stock up on Easter presents for your loved ones, I thought I’d show you all how to make your very own Passionfruit Ganache Chocolate Bars. They make the perfect gift and I’ve even included a printable label to give them a real professional finish.
Once you understand how to temper chocolate (don’t worry I’ve provided you with a cheats guide), you’ll see they are not too complicated to make. The ganache is easy peasy, and super delicious. If you don’t want to make chocolate bars you could just leave the ganache in the fridge overnight then roll it into little truffle balls the next day – or you could make both!
You’ll need some specific materials to make these chocolate bars including:
- Powdered Cacao Butter (or you can grate it yourself)
- Coloured cacao butter (for the paint splatter effect)
- Chocolate moulds
- A thermometer
- A clean paintbrush
Here’s your free printable label
Passionfruit Ganache Chocolate Bars
- 500g of couverture dark chocolate
- 5g of powdered cacao butter
- Pink and white coloured cacao butter, melted
- 125g of passionfruit purée or juice
- 250g of couverture milk chocolate, in small pieces
- 20g of honey
- 35g of butter, room temperature and in cubes
- Use a clean paintbrush to flick the coloured, melted cacao butter over the chocolate moulds, then place them in the fridge until really cold.
- Next, temper the chocolate. There are many ways to do this but I’m going to explain the easiest method because this technique I personally prefer.
- In a bain-marie, melt the dark chocolate. Stir constantly until the temperature reaches 45°C, then remove it from the heat.
- Set the chocolate aside and allow it to cool naturally to 35°C. Add the 5g of powdered cacao powder and stir well until completely combined. Allow to cool to 31°C. Your chocolate is now tempered.
- Remove the chocolate moulds from the fridge and fill with the tempered chocolate. Turn the moulds upside down over the bowl of chocolate and let the excess run out. Keep it in this position for a minute of two then place on a sheet of baking paper. Repeat this process for each chocolate mould. Keep the leftover chocolate for later.
- After a couple of minutes the chocolate should start to harden. Use a knife or spatula to scrape off the excess chocolate around the edges, then place in the fridge.
- Place the passionfruit purée and honey in a saucepan and bring to a boil. Allow to cool for a minute then pour half over the milk chocolate. Whisk until almost smooth then add the other half. Whisk well. Add the butter, and whisk again until smooth. Allow to cool to room temperature.
- Remove the chocolate moulds from the fridge and fill almost to the top with the ganache.
- If your leftover, tempered chocolate has hardened, heat it very gently until just melted. Pour the chocolate over the ganache layer and use a spatula to smooth it out. Allow the chocolate to harden, then use a knife to scrape off any excess. Place in the fridge for 10 mins before demoulding.
- To wrap the chocolate bars, take a sheet of aluminium foil and wrap the chocolate bars as if you were wrapping a present. Print the label, wrap it around the chocolate bars and use a little bit of glue to secure it in place.
- Store the chocolate bars in the fridge for up to 4 months.