Intense Passion Fruit Chocolate Bonbons
![](/images/recipes/Intense_Passion_Fruit_Chocolate_Bonbons_from_Valrhona_at_Keylink1.png)
Ingredients
- 518g Ravifruit Passion Fruit Purée
- 110g Confectionery Glucose Syrup
- 3g Xanthan Gum
- 63g Invert Sugar Paste
- 895g Valrhona Tropilia Noire 53%
- 73g Valrhona Inspiration Passion Fruit
- 28g Cocoa Butter
Method
Bursting with passion and sunshine, these Intense Passion Fruit Chocolate Bonbons from Valrhona are a mouthwatering combination of real fruit purée and decadent dark chocolate couverture. Bringing together Tropilia Noire 53% and Inspiration Passion Fruit with passion fruit purée, they're a pure delight for all the senses.
How to Make Intense Passion Fruit Chocolate Bonbons:
Makes approx. 240 dipped pralinés
Make the Passion Fruit Solution:
- Heat the Ravifruit passion fruit purée to 25-30*C, add the xanthan gum and combine until fully dissolved
- Add the glucose syrup and invert sugar, and bring to a simmer
- Cover the pan to stop the liquid evaporating and let it cool to 60-65*C
Make the Ganache:
- Melt 695g of Valrhona Tropilia Noire 53% and 73g of Valrhona Inspiration Passion Fruit together
- Weigh your passion fruit solution (you'll need 657g) and check the temperature is 60-70*C. If it isn't, reheat it
- Pour half the fruit solution onto the melted chocolate and mix using an immersion blender
- Add the rest of the passion fruit solution in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
- Check the temperature and pour out the ganache when it reaches 32-34*C
Make the Bonbons:
- Pour your passion fruit ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
- Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
- Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
- Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
- Store in an airtight box in the refrigerator at 4*C
- Shelf life: 3 months in the above conditions
Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.
Approximate costs
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