Passion Fruit Ganache (Confectionery)
Ingredients
Your total cost comes straight from your invoices
Entering every purchase price by hand gets tedious fast. In LogiBake, a photo of your invoices is enough: the total cost is calculated automatically — materials and labor.
Explore invoice managementPreparation steps
- 1
Heat passion fruit purée + cream + glucose to a simmer.
- 2
Pour in 3 additions over the chopped white chocolate.
- 3
Emulsify from the center, gradually widening.
- 4
At 35°C, add softened butter, blend with an immersion blender.
- 5
Pour into molds or a frame.
- 6
Crystallize 12h at 16°C.
- 7
Cap the bonbons with tempered chocolate.
Take a photo of your recipe: LogiBake extracts it in seconds. And from the ingredients alone, the AI also generates the professional production process — temperatures, times, technical steps.
See recipe recognitionNutritional values
Per 100g
Allergens
Allergens, composition, use-by date, weight, price, nutrition facts: LogiBake brings it all together on a compliant label. Both the content and the design are up to you.
Learn more about labelingOther recipes in the same category
LogiBake does not replace your expertise.
It gives you the tools to make the most of it.