Prickly Pear Guava Ganache Chocolate Bar Makes 3 molds of 3 bars Bruno Saade, Founder & CEO, Anjar Chocolates

Ingredients for Prickly Pear Guava Ganache Chocolate Bar:

For Filling:
• 150 g. white chocolate
• 40 g. The Perfect Purée Pink Guava Puree, thawed
• 40 g. The Perfect Purée Prickly Pear Puree, thawed
• 20 g. glucose syrup
• 20 g. unsalted butter

For Shell:
900 g. 60–70% dark chocolate, tempered

Step 1: Chocolate Shell
Temper dark chocolate using your preferred method (seed, tabling, or microwave). Coat molds fully with chocolate, tap out air bubbles. Scrape excess to keep a thin shell. Let it set 15–20 minutes in the fridge

Step 2: Prickly Pear Guava Ganache
Heat purees and glucose to 75–80°C. Pour over white chocolate and let sit for 2 minutes. Stir from the center until it emulsifies. Finish with butter and blend again until glossy. Cool to 29°C before piping.

Step 3: Finishing
Pipe ganache into shells. Let it set for 4 hours at room temperature. Seal with tempered dark chocolate and scrape clean. Let crystallize 20 minutes before demolding.