Fruit purées & powders

Fruit purée for pralines is the base of every good fruit ganache: it brings real fruit flavour and a fresh acidity to the filling. In this category you will find more than 30 fruit purées and fruit powders for chocolates, truffles and fruit jelly layers.

Which fruit purées and powders do we stock?

Fruit purées come in 500 g for smaller batches and 1 kg for larger ones: raspberry, strawberry, passion fruit, mango, apricot, blueberry, blackberry, blackcurrant, sour cherry, mandarin, pineapple, coconut, pear, red berries and the tropical Exotique blend. Fruit powders from 15 to 40 g range from raspberry, strawberry and mango to cherry, blackberry and cranberry, through to yuzu, peach, apricot and passion fruit.

How to make a great fruit ganache

• Warm the purée: heat the fruit purée with the cream, or replace part of the cream with purée. Pour over the chopped couverture and stir from the centre until you have a smooth emulsion.
• Butter for a melting texture: soft butter stirred into the lukewarm ganache makes the filling smoother and rounder.
• Fruit powder for intensity without water: it gives vivid colour and concentrated flavour without thinning the filling. Ideal for white ganache, butter creams or dusting.
• Balance the acidity: tart fruits such as passion fruit or blackcurrant pair beautifully with white or milk couverture.

For fruit jelly layers you will also need pectin, which you will find under glucose, pectin & cocoa butter. Purées for cakes, mousses and desserts are also in the fruit purée category under fillings and ingredients.

Frequently asked questions

Fruit purée or fruit powder: which is better for chocolates?

Purée makes a fresh, juicy fruit ganache. Powder is the choice when the filling needs to stay firmer or when you want to boost flavour and colour. Often a combination of both works best.

Can I add purée straight to melted chocolate?

Not in small amounts: a few drops of liquid are enough to make couverture seize. Always use the warm purée as part of a ganache.

Where can I learn to fill my own chocolates?

Our praline basic course in Adliswil teaches you the fundamentals step by step. Recipe idea for home: pralines filled with an exotic fruit caramel. All the other ingredients are in praline fillings.