Tropical Burst
Ingredients
- 170g Banana Puree (SCF0852A)
- 80g Passionfruit Puree (SCF0861A)
- 15g Invert Sugar (SCA107)
- 15g Glucose (SCA118)
- 200g Callebaut W2 (SCC520) (Casting)
- 500g Callebaut W2 (SCC520) (Ganache)
- 40g Butter
- 50g Mango Puree (SCF0859A)
- 50g Stock Syrup
- 8g Ultratex (SCA136A) (Gel)
Method
These mango and passionfruit chocolates are, quite literally, bursting with flavour.
We used Callebaut W2 for this recipe, but you could swap it out for any white chocolate of your choice - come to think of it, a dark chocolate with notes of banana, like Callebaut's Madagascar Origin dark chocolate, would complement the tropical flavours fabulously. You can also make this recipe vegan by using Callebaut NXT milk-taste chocolate.
Comprised of a bright, mango gel and soft, creamy, passion fruit ganache, this recipe creates a little bite that sings of summer on the palate.
Give it a try and let us know what you think!
How to Make a Tropical Burst Bonbon:
Mango Gel
1. Bring the mango purée and stock syrup to the boil. (Stock syrup is 50% caster sugar, 50% water - combined, simmered until the sugar is dissolved, and then cooled)
2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.
3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.
Banana and passion fruit ganache
1. Bring the banana and passionfruit purees, glucose and invert sugar to the boil.
2. Once boiling, remove from the heat, allow to cool to around 80*C.
3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.
4. Cool to 35*C before using in the moulds.
Composition
1. Decorate the mould with pink, green and yellow cooca butters.
2. Cast the mould with Callebaut W2 white chocolate.
3. Pipe the gel into the mould followed by the ganache, leaving a 2mm gap for the base.
4. Cap the chocolates with Callebaut W2 white chocolate.
Approximate costs
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Ravifruit Ambient Purees - in 1kg Packs
Ravifruit Banana Puree
Ambient Pasteurised Fruit Puree
SCF0852A
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 15
Ravifruit Ambient Purees - in 1kg Packs
Ravifruit Passion Fruit Puree
Ambient Pasteurised Fruit Puree
SCF0861A
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 8
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 168
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA118
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 73
Callebaut Best Selling Core Grades
Callebaut White Chocolate; W2
Easymelt Chips; Minimum Cocoa Solids 28%
SCC1520
In-stock: 2272
Ravifruit Ambient Purees - in 1kg Packs
Ravifruit Mango Puree
Ambient Pasteurised Fruit Puree
SCF0859A
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 33
Keylink
Ultratex 800g
SCA136A
Ultratex is a thickening agent for use in both hot and cold applications. It is fantastically practical, multi-functiona...
In-stock: 24