Dark Chocolate Passion Fruit Ganache Bonbon Yield – 1 mold of 32 bonbons Bruno Saade, Founder & CEO, Anjar Chocolates

Ingredients for Filling:
• 140 g. 64–70% dark chocolate, finely chopped
• 45 g. heavy cream
• 45 g. The Perfect Purée Passion Fruit Syrup
• 15 g. glucose syrup
• 20 g. unsalted butter

Ingredients for Shell:
• 140 g. 64–70% dark chocolate, tempered

Method for Chocolate Shell:
1. Temper dark chocolate using your preferred method (seed, tabling, or microwave).
2. Coat the molds completely with chocolate, tapping to release air bubbles.
3. Scrape excess chocolate to leave a thin shell.
4. Let shells set until firm (15-20 minutes refrigerated).

Method for Passion Fruit Ganache:
1. In a small saucepan, heat 45 g. heavy cream and 15 g. glucose syrup to 75–80°C.
2. Remove from heat and stir in 45 g. Passion Fruit Syrup.
3. Pour warm cream and syrup mixture over 140 g. finely chopped dark chocolate.
4. Let sit for 2 minutes, then stir gently from the center outward, or use an immersion blender to create a smooth, glossy ganache.
5. Allow ganache to cool to 29°C.

Method for Finishing:
1. Using a piping bag, pipe the ganache into the chocolate shell.
2. Allow ganache a few hours to fully set.
3. Add another layer of tempered chocolate and scrape the mold to finish off your bonbon.
4. Allow bonbons to cool for 20 minutes and remove from mold.