
Used Cacao Barry products
Holidays/New Year
Zéphyr™ Passion Fruit and Coconut Bonbon

Level
level 1
Dosage
Makes 5 Mini Log Bonbon mould trays
Used Cacao Barry products
Recipe components
Coconut ganache
Ingredients | Preparation |
---|---|
| Bring to a boil |
Leave to infuse for 30 minutes then pass through a fine strainer. | |
| Use |
| Add |
Heat to 80°C. | |
| Then pour over |
Passion Fruit Compote
Ingredients | Preparation |
---|---|
| Heat to 40°C |
| Mix and add |
Cook all the ingredients at 103°C. |
Assembly
Ingredients | Preparation |
---|---|
| Spray the moulds with |