Piña Colada Bonbons

Yield: 18 bonbons

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::
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.