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Professional
Passionfruit Cabosse
Made with Passionfruit Inspiration
An original recipe by Anthony Bourdillat
2 stepsMakes 10 cocoa pods
Recipe Step by Step
Step01
Passionfruit Mendiants
600g INSPIRATION PASSION
140g CARAMELIZED HAZELNUTS
140g Currants
140g PERLES CRAQUANTES CARAMELIA 36%
100g Grated coconut
Pour the pre-set fruit couverture into a 4mm ganache frame. When the fruit couverture starts to set, cut out 30 x 30mm squares and/or 10 x 60mm rectangles. Store at 60°F (17°C). Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place half a hazelnut and a currant on each square. Dab some pre-set Passionfruit Inspiration couverture in the center then add a Caramélia crunchy pearl and some grated coconut. Store at 60°F (17°C).
Step02
Guanaja Spray Mix
350g GUANAJA 70%
150g BEURRE DE CACAO
Melt the ingredients together. Reduce the temperature of the mixture to 85-90°F (30-32°C). Use a chinois to strain before using the mixture.
Assembly and finishing
Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds, then leave them to harden.
Use the pods to mold the pre-set Guanaja couverture chocolate. Turn out and leave the couverture chocolate to spread for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.
Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them.