With Passion

Florian Poirot

Florian Poirot

9th February 2016
Florian Poirot

With Passion

With Passion
Recipes for 170 bonbon
All weights are in Grams

Ingredients

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

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.