For the Ganache Filling: |
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3 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
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9 oz. The Perfect Purée Coconut Puree, thawed |
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1 tbsp. sugar |
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16 oz. bittersweet chocolate |
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3 oz. dried grated coconut, lightly toasted |
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3 tbsp. dark rum |
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1 pinch salt |
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Method for the Ganache Filling: |
1. |
In a heavy bottom sauce pot bring the Passion Fruit Concentrate, Coconut Puree and sugar to a boil. |
2. |
Reduce the heat and simmer for 1 minute. |
3. |
Whisk in the chocolate and stir until combined. |
4. |
Stir in the dried grated coconut, dark rum and salt. |
5. |
Set aside and keep slightly warm. |
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To Assemble:: |
Method: |
1. |
Temper 24 oz. of dark chocolate. |
2. |
Line your favorite bonbon mold with the tempered chocolate and allow to set. |
3. |
Fill the molds almost full with the ganache. |
4. |
Top off the mold with the tempered chocolate to seal the ganache inside the mold. |
5. |
Unmold and serve bonbons. |
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Serving Suggestion: |
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Bonbons are best eaten within two weeks. |
Flavor Twists: |
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Substitute Passion Fruit Concentrate with other purees like Black Currant, Pink Guava or Blood Orange Concentrate. |