Passion fruit, Almonds, Vanilla & Haiti chocolate bonbon | Van Houten
Haiti by chef Melissa Coppel using the Cacao Barry Haiti 65% dark chocolate
Ingredients
- 280 g TPT almond marzipan
- 10 g syrup 50%
- 2 beans(s)
- 45 g Vanilla
- 10 g NCB-HD703-BY
- 45 g Sosa passion fruit powder
- 260 g cold heavy cream
- 34 g butter
- 34 g sorbitol
- 17 g dextrose
- 26 g powdered glucose
- 1 g sea salt
- 2 g soy lecithin
- 208 g CHD-Q65HAI
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