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 |
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