Zéphyr™ Passion Fruit and Coconut Bonbon

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Coconut ganache

Ingredients Preparation
  • 250g
    35% cream
  • 50g
    grated coconut

Bring to a boil

Leave to infuse for 30 minutes then pass through a fine strainer.

  • 175g
    infusion

Use

  • 55g
    butter
  • 25g
    sorbitol powder

Add

Heat to 80°C.

Heat to 176°F/80°C.

  • 25g
    Malibu® liquor
  • 300g
    Zéphyr™

Then pour over

Passion Fruit Compote

Ingredients Preparation
  • 130g
    water
  • 250g
    passion fruit puree

Heat to 40°C

  • 180g
    sugar
  • 8g
    yellow pectin

Mix and add

Cook all the ingredients at 103°C.

Assembly

Ingredients Preparation
  • As needed
    yellow colourant powder
  • As needed
    Deodorized Cocoa Butter
  • As needed
    Mini Log Bonbon

Spray the moulds with

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