With Passion

Florian Poirot

Florian Poirot

9th February 2016
Florian Poirot

With Passion

With Passion
Recipes for 170 bonbon
All weights are in Grams


  • Passion Fruit Caramel Ganache
  • 210 caster sugar
  • 160 passion fruit juice
  • 250 Cream
  • 470 Jivara chocolate (Valrhona)
  • 45 invert sugar
  • 65 butter


Bring to the boiled cream and passion fruit juice.

Make a dry caramel with the sugar and add the boiled cream/juice. Bring everything to the boil again and pour onto the jivara chocolate and invert sugar, blend using a hand blender and add the butter at 35c.

Chocolate shell

Brush yellow and white cocoa butter into the mould.

Make a thin shell with Manjari chocolate.

Pipe the ganache into the mould and back off using a plastic sheet and tempered chocolate.

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