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Professional
Passion Club
Made with Amande Noisette 50% Caramélisé - 2261
An original recipe from the École Valrhona
4 stepsMakes one frame for 190 bonbons
Recipe Step by Step
Step01
Sparkling Gold Solution
5g Sparkling Gold Powder
25g 70° alcohol
Mix together the ingredients. Store in a hermetically sealed container.
Step02
Citric Acid Solution
3g water
3g citric acid
Warm the water and add the citric acid. Mix and leave to dissolve.
Step03
Passion Fruit Jelly
375g passion fruit pulp
35g caster sugar
8g yellow pectin
340g caster sugar
75g glucose
6g Citric Acid Solution
Mix the pectin with a small quantity of sugar. Heat the fruit pulp to 40°C (104°F) and then finish by stirring in the pectin and sugar mixture. Bring to a boil and then gradually add the remaining caster sugar. Boil again and then add the glucose. Cook to 75° brix or 106°C (223°F). When cooked, add the Citric Acid Solution and pour immediately onto a silicone mat with a 34 x 34cm frame, to a height of 4mm.
Step04
Chocolate Crunchy Fruity Praliné
1000g PRALINE NOISETTE 50% CARAMELISE
70g BEURRE DE CACAO
250g EQUATORIALE LACTEE 35%
Melt the couverture and cocoa butter at 45-50°C (113-122°F) and then mix with the praliné. Reheat the mixture to 45°C (113°F) and add the roasted almonds. Temper the mixture until it starts to set at 25-26°C (77-78°F) before using.
Assembly and finishing
Take the frame of cooled Passion Fruit Jelly and place a second identical frame on top. Pour in half the Chocolate Crunchy Fruity Praliné.
Leave to set.
Coat the top with some tempered milk chocolate couverture and then flip over.
Add another 34 x 34cm frame and add the remaining praliné to seal the jelly inside the praliné. Leave to set for 24 hours at 17°C (63°F).
Coat with some tempered milk chocolate couverture and then use a guitar cutter to make 15 x 37.5mm rectangles.
Coat with some tempered milk chocolate couverture and then decorate the bonbons with a nozzle dipped in Sparkling Gold Solution (see photo).
Leave to set at 17°C (63°F).