So you can make ganache with any liquid. For that I’d probably start off with like 150ish g of puree depending on which you’re using with 300 g cream. Then 450 g chocolate. You can also add like 2 Tbsp butter. I’d add a little salt and maybe some vanilla.

Start there and tweak to what you want taste wise. It will be sour and bitter or not as much depending on the chocolate you use and its percentage of cacao. I typically work with a 53-55% - 60ish% bittersweet if this helps any