Chocolate Tropical Fruit Bonbons - The Perfect Puree of Napa Valley
• 60 g. cream • 25 g. The Perfect Purée Passion Fruit Concentrate, thawed • 25 g. The Perfect Purée Mango Puree, thawed • 10 g. lemon juice • 5 g. lime juice •
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Cooking tools:
- Immersion blender
- Chocolate mold
- Piping bag
- Instant-read thermometer
- Kitchen scale
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Fork
Ingredients
- 60 g. cream
- 25 g. The Perfect Purée Passion Fruit Concentrate, thawed
- 25 g. The Perfect Purée Mango Puree, thawed
- 10 g. lemon juice
- 5 g. lime juice
- 7 g. coconut rum
- 12 g. banana
- 20 g. invert sugar
- 65 g. Cacao Barry Madirofolo Plantation Madagascar Millesime, 65%
- 65 g. Cacao Barry Ghana Origine milk chocolate
- 30 g. butter
- Cacao Barry Dark chocolate
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