You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Passion Bahibé Bonbon Recipe
Made with Passionfruit Inspiration
An original recipe by Romain Grzelczyk
1 stepMakes 240 Bonbons
Recipe Step by Step
Step01
Passion Fruit Bahibé Ganache
500g Passion fruit purée
500g Sugar
50g Glucose
385g BAHIBE LACTEE 46%
150g European butter
1200g INSPIRATION PASSION
Cook the purée, sugar and glucose at 220°F (104°C). Stop cooking and let the temperature fall to 165-175°F (75-80°C). Slowly pour this hot mixture over the melted BAHIBÉ 46% Couverture. Immediately mix using an immersion blender to make a perfect emulsion. As soon as the mixture is at 95°F (35°C), add the tempered butter and mix in an electric mixer.
Assembly and finishing
Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C). Partially spray the half-sphere molds. Scrape off any excess and leave to set. Then use as a mold for the PASSION FRUIT INSPIRATION. Turn out and leave to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before they set completely, trim any excess off the half-spheres. Leave to set. Use a piping bag to fill the half-spheres with ganache. Make sure that the temperature of the ganache is below 80°F (28°C). Leave to set for 24 hours at 60°F (17°C) and a 60% relative humidity level. To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with tempered BAHIBÉ. This way, the joints will be seamless.Tip: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered PASSION FRUIT INSPIRATION then immediately cover with acetate paper
and press down, making sure to remove any air bubbles using a thin spatula. Leave to set at 60°F (17°C) then turn out.