Home > Recipes > Chocolatery > Bonbons, bars and lollipops > Zéphyr™ Passion Fruit and Coconut Bonbon
Zéphyr™ Passion Fruit and Coconut Bonbon
New
Ingredients:
- Chocolate white Zephyr™
Makes 5 Mini Log Bonbon mould trays.
Coconut ganache
| Preparation | Ingredients |
| Bring to boil | 250 g cream 35%fat
50 g grated coconut |
| Leave to infuse for 30 minutes then pass through a fine strainer. | |
| Use | 175 g infusion |
| Add | 25 g sorbitol powder
55 g butter |
| Heat to 80°C. | |
| Then pour over | 300 g Zéphyr™
25 g Malibu liquor |
Passion fruit compote
| Preparation | Ingredients |
| Heat to 40°C | 250 g Passion fruit compote
130 g water |
| Mix and add | 8 g yellow pectin
180 g sugar |
| Cook all the ingredients at 103°C. | |
Assembling
Spray the moulds with tempered cocoa butter and added yellow
food colouring.
Line the mould trays with tempered Zéphyr™.
First fill with passion fruit compote followed by the coconut
ganache.
Seal the mould.