Tropical Burst

Method

These mango and passionfruit chocolates are, quite literally, bursting with flavour.

We used Callebaut W2 for this recipe, but you could swap it out for any white chocolate of your choice - come to think of it, a dark chocolate with notes of banana, like Callebaut's Madagascar Origin dark chocolate, would complement the tropical flavours fabulously. You can also make this recipe vegan by using Callebaut NXT milk-taste chocolate.

Comprised of a bright, mango gel and soft, creamy, passion fruit ganache, this recipe creates a little bite that sings of summer on the palate.

Give it a try and let us know what you think!

How to Make a Tropical Burst Bonbon:

Mango Gel

1. Bring the mango purée and stock syrup to the boil. (Stock syrup is 50% caster sugar, 50% water - combined, simmered until the sugar is dissolved, and then cooled)

2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.

3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.

Banana and passion fruit ganache

1. Bring the banana and passionfruit purees, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.

4. Cool to 35*C before using in the moulds.

Composition

1. Decorate the mould with pink, green and yellow cooca butters.

2. Cast the mould with Callebaut W2 white chocolate.

3. Pipe the gel into the mould followed by the ganache, leaving a 2mm gap for the base.

4. Cap the chocolates with Callebaut W2 white chocolate.