| For the Ganache Filling: |
| • | 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 9 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 tbsp. sugar |
| • | 16 oz. bittersweet chocolate |
| • | 3 oz. dried grated coconut, lightly toasted |
| • | 3 tbsp. dark rum |
| • | 1 pinch salt |
| |
| 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. |
| |
| |
| 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. |
| |
| Serving Suggestion: |
| Bonbons are best eaten within two weeks. |
| Flavor Twists: |
| Substitute Passion Fruit Concentrate with other purees like Black Currant, Pink Guava or Blood Orange Concentrate. |
