 |
Chocolate Tropical Fruit Bonbons40 servings Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort — Bal Harbour, FL |
| • | 60 g. cream |
| • | 25 g. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 25 g. The Perfect Purée Mango Puree, thawed |
| • | 10 g. lemon juice |
| • | 5 g. lime juice |
| • | 7 g. coconut rum |
| • | 12 g. banana |
| • | 20 g. invert sugar |
| • | 65 g. Cacao Barry Madirofolo Plantation Madagascar Millesime, 65% |
| • | 65 g. Cacao Barry Ghana Origine milk chocolate |
| • | 30 g. butter |
| • | Cacao Barry Dark chocolate |
| Method: | |
| 1. | In a heavy bottom sauce pot, bring the heavy cream, Passion Fruit Concentrate, and Mango Puree to a boil. Combine the lemon juice, lime juice, and coconut rum. Mash the banana and add the lemon juice mixture to it. Pour the hot cream, Passion Fruit and Mango mixture over the chocolate and add the invert sugar. Stir to form a smooth, shiny ganache. Stir in the banana and juice. Cool to 95°F. With a Waring immersion blender, add the butter. |
| 2. | Temper the dark chocolate. Line Demarle bonbon molds with the tempered chocolate and let set. When the ganache cools to 88°F, pipe it into prepared chocolate molds, filling the molds until almost full. Top off the mold with the tempered chocolate to seal the ganache inside the mold. Unmold and serve bonbons. |