4 ounces Granulated sugar
8 fluid ounces Passion fruit purée, warm
2 fluid ounces Heavy cream
11 ounces White chocolate, finely chopped
1/2 Vanilla bean, split
1 1/2 ounces Unsalted butter
3 pounds Semisweet couverture for coating molds
Yield: 56 Candies
1. Stir the sugar in a heavy saucepan over medium heat until it forms a golden caramel.
2. Add the warm passion fruit purée and the heavy cream to the caramel. Bring the mixture to a boil then remove it from heat.
3. Stir the split vanilla bean into the cream with a whisk. Infuse the cream with the vanilla bean for 5 minutes then remove the bean.
4. Add the caramel cream to the finely chopped chocolate in 5 increments, stirring well after each addition. Add the butter then let the ganache cool to 70°F (21°C).
5. Coat the molds with tempered semi or bittersweet couverture chocolate and give the first cooling.
6. Fill the mold with the cooled ganache within 1/16 inch (2 millimeters) from the top.
7. When the filling has sufficiently firmed, cover with tempered couverture chocolate. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
8 fluid ounces Passion fruit purée, warm
2 fluid ounces Heavy cream
11 ounces White chocolate, finely chopped
1/2 Vanilla bean, split
1 1/2 ounces Unsalted butter
3 pounds Semisweet couverture for coating molds
Yield: 56 Candies
1. Stir the sugar in a heavy saucepan over medium heat until it forms a golden caramel.
2. Add the warm passion fruit purée and the heavy cream to the caramel. Bring the mixture to a boil then remove it from heat.
3. Stir the split vanilla bean into the cream with a whisk. Infuse the cream with the vanilla bean for 5 minutes then remove the bean.
4. Add the caramel cream to the finely chopped chocolate in 5 increments, stirring well after each addition. Add the butter then let the ganache cool to 70°F (21°C).
5. Coat the molds with tempered semi or bittersweet couverture chocolate and give the first cooling.
6. Fill the mold with the cooled ganache within 1/16 inch (2 millimeters) from the top.
7. When the filling has sufficiently firmed, cover with tempered couverture chocolate. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
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