Passion Club | Valrhona Chocolate
Take the frame of cooled Passion Fruit Jelly and place a second identical frame on top. Pour in half the Chocolate Crunchy Fruity Praliné. Leave to set. Co
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.valrhona.com.
Ingredients
- 3g water
- 3g citric acid
- 375g passion fruit pulp
- 35g caster sugar
- 8g yellow pectin
- 340g caster sugar
- 75g glucose
- 6g Citric Acid Solution
- 1000g PRALINE NOISETTE 50% CARAMELISE
- 70g BEURRE DE CACAO
- 250g EQUATORIALE LACTEE 35%
- 5g Sparkling Gold Powder
- 25g 70° alcohol
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