 | Tropical Bonbon1 tray to serve approximately 32 bon bons Micaela Hambrook-Boreyko / Chocolatier, CIA Greystone, St. Helena, CA |
| • | 10 g. dark rum |
| • | 18 g. The Perfect Purée Passion Fruit Concentrate, thawed (reduced to 1/2) |
| • | 18 g. The Perfect Purée Pink Guava Puree, thawed |
| • | 18 g. The Perfect Purée Mango Puree, thawed |
| • | 44 g. cream |
| • | 11 g. glucose |
| • | 165 g. white chocolate |
| • | 11 g. butter |
| Method: | |
| 1. | Boil cream and glucose together and heat the purées until just warm. |
| 2. | Pour both over chocolate, let sit for about 2 minutes. |
| 3. | Mix with immersion hand blender until smooth. |
| 4. | Add butter and rum. Allow to cool before piping. |