| 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 |
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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: |
|
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. |
