Intense Passion Fruit Chocolate Bonbons

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:

1. Heat the Ravifruit passion fruit purée to 25-30*C, add the xanthan gum and combine until fully dissolved
2. Add the glucose syrup and invert sugar, and bring to a simmer
3. Cover the pan to stop the liquid evaporating and let it cool to 60-65*C

Make the Ganache:

1. Melt 695g of Valrhona Tropilia Noire 53% and 73g of Valrhona Inspiration Passion Fruit together
2. Weigh your passion fruit solution (you'll need 657g) and check the temperature is 60-70*C. If it isn't, reheat it
3. Pour half the fruit solution onto the melted chocolate and mix using an immersion blender
4. 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
5. Check the temperature and pour out the ganache when it reaches 32-34*C

Make the Bonbons:

1. Pour your passion fruit ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
2. Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
3. 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)
4. Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
5. Store in an airtight box in the refrigerator at 4*C
6. 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.