Tropical flavors come together in these passion fruit milk chocolate ganache squares that are the perfect Ganachery copycat recipe!
Have you ever been to the Ganachery at Disney Springs in Florida? If not, I feel bad for you. But I’ll help you experience the sheer joy that is the ganache squares that have captivated me for years.
We last went to Disney World in February of this year, right before the pandemic hit. We actually got home about a week before they shut down). Our family felt extremely lucky to be able to enjoy our Disney vacation, as so many others weren’t able to this year. Even though they’ve reopened, nothing is quite the same. So we are TRULY grateful that we got to experience the “magic.”
What is the Ganachery?
The Ganachery is a very small chocolate shop at Disney Springs in Florida. It is the home of, in my opinion, the best chocolates on this planet! Little squares of ganache filled chocolates that come in several different and sometimes unusual flavors. The chocolates are enrobed in either tempered milk chocolate or dark chocolate. And they are exquisite!
Passion Fruit Milk Chocolate Ganache Squares
When we went to Disney in February, my favorite flavor out of my box of chocolates was the passion fruit, which surprised me. I do love passion fruit in the POG juice served at lots of Disney restaurants (passion fruit/orange/guava). But in chocolate? It really didn’t seem to go together.
Boy, was I wrong. It was CRAZY good, I tell ya!!! Out of all those wonderful flavors, this one was my favorite! The slight tartness of the passion fruit plays so perfectly with the sweet milk chocolate. And the milk chocolate is Callebaut (I saw it in the window so I know that’s what they use) so it’s top notch chocolate.
Why Bother Making Our Own Passion Fruit Milk Chocolate Ganache Squares?
I’ve been trying for years to find a way to get those Ganachery chocolates here in Virginia. Mainly because they’re my mom’s favorite chocolates ever and they’d be perfect as a gift for her. But who am I kidding? I’d love to have those little squares of delight show up on my doorstep as well!
Sadly, they don’t deliver. The only way I know how to get the fantabulous taste of a Ganachery chocolate is to make them myself. And that’s exactly what I set out to do. And according to my family, who fought over them, they are to die for!!
To Temper or Not to Temper, That is the Question
I’m the first person to tell you if you don’t want to temper chocolate, I hear you loud and clear. And these chocolates would be just fine without tempering. However, you will need to keep them in the refrigerator. And they won’t have that tell tale “snap” that tempered chocolates have. So if you want to learn a cool trick, tempering chocolate isn’t as hard as you would think.
I’ve taken many a candy making class where they teach so many different methods of tempering chocolate. The one I’ve found to be the absolute easiest is the one that Ina Garten uses, called seeding. It’s the same method I used for making these Valentine’s Chocolate Bars.
This easy method is when you melt about 3/4 of the chocolate in the microwave at 20-second intervals, until smooth. Then you add the remaining 1/4 of your chocolate and stir. And stir. And stir. Until it’s all melted and smooth again. You can check it with one of these cool laser thermometers (affiliate link) to make sure it’s the right temperature. Which for milk chocolate is between 84 and 86 degrees F.
Or, you can test it for temper by dipping the edge of a knife into the chocolate. Let it sit for a few minutes. If it dries completely within those few minutes and isn’t dull or streaky looking, the chocolate is in temper.
Don’t Want to Temper? No Problem!
If you’re still not convinced that tempering chocolate isn’t hard, you can always just melt the chocolate. Dip the ganache squares into the melted chocolate and then refrigerate the squares. They’ll still be just as tasty, but in order to be “snappy” they’ll need to remain refrigerated.
Another option is to dip the chocolates into chocolate candy coating. Just be sure the coating you’re using is gluten free, as some are not. I stay away from Wilton Candy Melts because they’re made in a facility that processes wheat.
Yet another option is to make “cheater’s” chocolate coating. Simply melt chocolate and add a neutral oil, such as refined coconut oil or vegetable oil. Ganache dipped in this form of chocolate will also need to be kept refrigerated to remain hard on the outside.
Dipping in Chocolate
Once you’ve spread one side of your large ganache square with tempered chocolate and let it set, flip it over and trim the edges. Then cut the large square into smaller (roughly 1 1/4-inch) squares. You don’t need to be precise here. It’s all a matter of personal preference.
Using a dipping fork (affiliate link) or just a regular ‘ole fork, place one ganache square onto the fork (tempered chocolate side down) and hold it straight.
Dip the ganache into the chocolate and pull it up, tapping the fork on the side of the bowl and dragging it across the side to remove any excess chocolate.
Set the dipped ganache square on a waxed or parchment paper-lined baking sheet and carefully remove fork from underneath the chocolate. Spreading the chocolate onto one side of the large square of ganache makes it easier for the ganache to slide right off the fork.
Adding Decoration to the Passion Fruit Milk Chocolate Ganache Squares
You could absolutely leave these ganache squares plain. They’re still gonna taste fabulous! But I like to add just a tiny subtle decoration to mine. To do that, take about a handful of yellow colored white chocolate coating and melt it in the microwave. Use a fork to “flick” the melted chocolate over the ganache squares. Allow to set before wrapping or packaging.
Once you taste just one of these ganache squares, you’ll want to hide them all for yourself!!
Passion Fruit Milk Chocolate Ganache Squares (A Ganachery Copycat Recipe)
- 8 ounces (228 g) chopped milk chocolate or milk chocolate callets (I used Callebaut)
- ⅔ cup (160 ml) heavy cream
- 2 cups (480 ml) passion fruit cocktail
- 12 ounces (342 g) *tempered milk chocolate for dipping (or milk chocolate candy coating) (**or 12 ounces melted milk chocolate mixed with ¼ cup (60ml) refined coconut oil or vegetable oil)
- melted white chocolate or white chocolate coating for decoration
- In a small saucepan, heat passion fruit cocktail over medium high heat until it begins to boil. Reduce the heat and simmer until the juice is reduced to about 1/3 cup. Pour into a bowl and set aside.
- In the same small saucepan, heat cream over medium heat until it just begins to bubble around the edges. Remove from the heat and pour the cream, along with 3 tbsp of the reduced passion fruit juice, over the 8 ounces of chopped milk chocolate or callets. Let sit for 5 minutes and then whisk until smooth. If there are any lumps of chocolate remaining, microwave for 20-30 seconds and whisk again until smooth. An immersion blender can also be used to blend any unmelted chocolate pieces.
- Pour the ganache into a parchment-lined 8 by 8-inch square baking pan and smooth the top. Refrigerate for several hours, or until firm enough to cut into squares.
- When ready to dip, temper the chocolate (or melt the chocolate and add oil, or melt chocolate coating). Remove the ganache from the refrigerator and turn it out of the square baking pan. Remove the parchment paper and pour about ¼ to ⅓ cup of the tempered chocolate over the top of the square of ganache and spread thinly and evenly over the entire surface to the edges. Allow to harden.
- Flip the ganache over and trim the edges. Cut into roughly 1¼-inch squares. Place a square of ganache onto a dipping fork or regular fork with the tempered chocolate on the bottom. Dip the square into the chocolate, tapping to remove excess chocolate and sliding along the edge of the bowl. Place on a parchment or waxed paper-lined baking sheet and allow the chocolate to set (or set in the refrigerator if using cheater's chocolate or chocolate coating). Decorate as desired and store at room temperature (or in the fridge if not using tempered chocolate).