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Ingredients Oz Grams
Passion Fruit Puree 5.80 165
Strawberry Puree 5.80 165
Trimoline Invert Sugar 1.40 40
Luker Nevado White Chocolate 1 lb, 7 oz 660
Butter 7.10 200
Pure Vanilla Extract 0.70 20
Citric Acid 0.25 7
Luker Dark Santander 65% As Needed As Needed



Warm the purees and trimoline to 160°F/71°C.

Grind the luker nevado using a processor and add the hot purees.

Process until smooth and homogeneous. (Use a heat gun as needed to warm the sides of the processor bowl)

Cool to 90°F/32°C. Add the butter extract and citric acid solution.

Place the mixture in a disposable piping bag for dispensing.

Spray molds with tempered colorized cocoa butter prior to coating with the dark chocolate.

Fill molds pre-coated with luker 65% Santander.

Formulation courtesy of ifiGourmet