mango puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
passion fruit puree
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
pectin NH
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
mango puree
0.25 cup
90 g
3.15 oz
2.97 fl oz
glucose syrup
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cream 33-35%
2 tbsp
30 g
1.05 oz
0.99 fl oz
white chocolate
0.50 cup
140 g
4.90 oz
4.62 fl oz
cocoa butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz


Let’s give the floor to Yana: "I love chocolate. I used to think that the white one tastes me better. But when I got to know it better, I suddenly realized that any chocolate suits me! The main thing is to choose the right reason, mood and content.

For the white chocolate (since I’ve been talking about it from the very beginning), I prefer light and bright fillings and a sunny mood. The recipe will be just that! "


Well, let’s cook the marmalade first:

  • Mango puree 50 g | 1.75 oz
  • Passion fruit puree 70 g | 2.45 oz
  • Glucose 20 g | 0.70 oz
  • Sugar 25 g | 0.90 oz
  • Pectin NH 4 g | 0.15 oz

Heat both purees with the glucose syrup in a saucepan to 30-40C (86 to 104F); add the sugar mixed with the pectin, stirring continuously with a whisk. Boil to 105C (221F). Pour the marmalade into a pastry bag, and cool it to 30C (86F).


And now, let’s cook the ganache:

  • Mango puree 90 g | 3.15 oz
  • Glucose syrup 10 g | 0.35 oz
  • Cream 33-35% 30 g | 1.05 oz
  • White chocolate 140 g | 4.95 oz
  • Cocoa butter 10 g | 0.35 oz

Melt the chocolate with the cocoa butter in short pulses in the microwave, or in a water bath. Combine the puree with glucose, and heat it to 80C (176F); pour into the chocolate in a thin stream (stirring continuously). Heat the cream to 80C (176F). Pour it into the chocolate mix in a thin stream (stirring continuously); mash with a blender until smooth. Pour the ganache into a pastry bag, and cool it to 30C (86F).


While the fillings are cooling, make the bodies for the white chocolate candies.

When the bodies have stabilized, and the fillings have cooled down, start assembling the candies:

First, fill in the marmalade (a little less than a half). Next, the ganache (don’t reach the edges of the chocolate body for 2-3mm (0.1 inch). Place the chocolates in the fridge for a couple of hours to stabilize, and after that you can close the body (you can also make such candies in open bodies).