Intense Mango Chocolate Bonbons

Ingredients
- 520g Ravifruit Mango Purée
- 36g Ravifruit Passion Fruit Purée
- 100g Glucose Syrup DE60
- 1g Xanthan Gum
- 60g Invert Sugar Paste
- 1kg Valrhona Equatoriale Noire 55%
- 26g Cocoa Butter
Method
Take your senses on an all-expenses-paid trip to a tropical island with these vibrant and delicious Intense Mange Chocolate Bonbons from Valrhona. Combining mango and passion fruit purées with a rich 53% dark chocolate, these cut ganache dipped pralinés are a decadent treat that you can whip up all year round!
How to Make Intense Mango Chocolate Bonbons:
Makes approx. 240 dipped pralinés
Make the Mango Solution:
- Heat the Ravifruit mango and passion fruit purées together to 25-30*C, add the xanthan gum and combine until fully dissolved
- Add the glucose syrup and invert sugar, and bring to a simmer
- Cover the pan to stop the liquid evaporating and let it cool to 60-65*C
Make the Ganache:
- Melt 735g of Valrhona Equatoriale Noire 55%
- Weigh your mango solution (you'll need 690g) and check the temperature is 60-70*C. If it isn't, reheat it
- Pour half the mango solution onto the melted chocolate and mix using an immersion blender
- Add the rest of the mango in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
- Check the temperature and pour out the ganache when it reaches 32-34*C
Make the Bonbons:
- Pour your mango ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
- Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
- Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
- Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
- Store in an airtight box in the refrigerator at 4*C
- Shelf life: 3 months in the above conditions
Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.
Approximate costs
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