Candy Stuffed with Plant-Based Ganache

passion fruit ganache

Chop the Melken Chocolate with Vegetable Milk and place it in a glass bowl. Take to microwave to melt.

In a small pan, place the passion fruit pulp and sugar. Take to medium fire.

When the sugar dissolves completely, add it to Melken Chocolate with Melted Vegetable Milk and mix until you form a ganache.

Take to freeze for at least 2 hours or until firm. Then place in a pastry bag and set aside.

raspberry ganache

Chop the Melken Chocolate with Vegetable Milk and place it in a glass bowl. Take to microwave to melt.

In a small saucepan, place the raspberry pulp and sugar. Take to medium fire.

When the sugar dissolves completely, add it to the Melken Chocolate with Vegetable Milk and mix until you form a ganache.

Take to freeze for at least 2 hours or until firm. Then place in a pastry bag and set aside.

bonbons

Chop the Melken Chocolate with Vegetable Milk and place it in a large bowl. Take to microwave to melt.

Temper the Melken Chocolate with Vegetal Milk according to the package descriptions.

With the help of a ladle, place the Melken Chocolate with Vegetable Milk in the candy molds, remove the excess and refrigerate to form a cone.

Fill the bonbons with the reserved ganaches, leaving a part on the surface, and cover with the Melken Chocolate with Vegetal Milk until the top.

Take to freeze for at least 15 minutes or until the shape is opaque.

Repeat the process until you finish all the Melken Chocolate with Vegetal Milk.

Serve immediately!