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(Experiment 160) Pear ganache

This recipe is similar to the lavender ganache one. Pears are in season now over here thus wanted to give them a little shout.

You need

  • 23g corn syrup
  • 50g thick pear puree ( 2-3 pears)
  • 205g dark chocolate
  • 28g poire Williams liqueur
  • 35g heavy cream ( 35%)


  1. First, let’s make the puree. Line up parchment paper on a baking tray and pre-heat oven to 350F. I usually do 3 pears just to be on the safe side, in any case, I will use the extra for something else. Cut them into pieces and drizzle a little bit of honey or sugar on them. Bake them for about 30 minutes then throw them in a food processor and blend to a fine texture. Put the puree in a pan and over medium-low heat thicken the puree a little bit, don’t cook it. Reserve
  2. Start tempering chocolate, instruction can be found here.
  3. In a pot, bring the corn syrup and cream to boil, mix and remove from heat. Stir in the liqueur and pear puree.
  4. Pour the cream mixture into the tempered chocolate and stir vigorously. Frame it, cover, rest at room temperature.

If you want to use the ganache in mold, follow instructions [here]

Adapted from Peter Greweling’s book “Chocolates and confections”. If you have an interest in learning in-depth about chocolate theory I strongly recommend you buy his book.

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