Zéphyr™ Passion Fruit and Coconut Bonbon | Van Houten Professional
Indulge in Zéphyr™ Passion Fruit and Coconut Bonbons with creamy coconut ganache and zesty passion fruit compote. Perfect for chocolate connoisseurs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 250 g 35% cream
- 50 g grated coconut
- 175 g infusion
- 55 g butter
- 25 g sorbitol powder
- 25 g Malibu® liquor
- 300 g CHW-N34ZEPH
- 130 g water
- 250 g passion fruit puree
- 180 g sugar
- 8 g yellow pectin
- yellow colourant powder
- NCB-HD703-BY
- MLD-090570
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