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A Barry Callebaut Brand
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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

American snack

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Passion fruit marshmallow
  2. Finishing and presentation

Passion fruit marshmallow

ingredients preparation
  • 200g
    passion fruit puree
  • 285g
    sugar
  • 96g
    invert sugar

Mix and boil into a syrup at 110°C (230°F).

  • 120g
    invert sugar
  • 96g
    gelatin mass

Mix in a blender. Pour over the syrup and whip

Pour into a frame and leave to cool in the refrigerator. 

Finishing and presentation

- Cut into strips with a guitar cutter and roll each strip up into a spiral.

- Push in a lolly stick and dip in milk chocolate Callebaut® Select 823NV.

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