Zéphyr™ Passion Fruit and Coconut Bonbon

Used Cacao Barry products
Christmas/New Year

Zéphyr™ Passion Fruit and Coconut Bonbon

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Makes 5 Mini Log Bonbon mould trays
Used Cacao Barry products
Recipe components

Coconut ganache

IngredientsPreparation
  • 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.

Then pour over

Passion Fruit Compote

IngredientsPreparation
  • 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

IngredientsPreparation
  • yellow colourant powder
  • Deodorized Cocoa Butter

Spray the moulds with