- Passion Fruit Caramel Ganache
- 210 caster sugar
- 160 passion fruit juice
- 250 Cream
- 470 Jivara chocolate (Valrhona)
- 45 invert sugar
- 65 butter
With Passion
Florian Poirot
9th February 2016
With Passion
With Passion
Recipes for 170 bonbon
All weights are in Grams
Ingredients
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
