Passion Fruit Cheesecake Bonbons

Method

These elegant Passion Fruit, Mascarpone & Biscuit Bon Bons combine bright tropical fruit with creamy cheesecake-style flavours for a beautifully balanced chocolate. A vibrant passion fruit gel delivers sharp, fruity acidity, layered with a smooth vanilla mascarpone ganache and finished with a crisp Dulcey biscuit base that adds a subtle caramelised biscuit note.

Mould used: The Juicer (SMP3564)

Decoration

• R&R Sunset Orange (SCR1012A/B)
• R&R Green Aquamarine (SCR1531A/B)
• R&R Purple Garnet (SCR1426A/B)

Shell: 

• 800g Valrhona Satilia Blanche (SCC5205)

1. Begin by lightly splattering R&R Sunset Orange cocoa butter into each mould cavity using a brush. This creates the small orange speckled effect visible on the finished bon bons.
2. Spray or brush a light layer of R&R Green Aquamarine cocoa butter into the moulds, focusing more heavily toward the top of each cavity. This forms the soft turquoise highlight on the finished chocolates.
3. Once the first colours have begun to crystallise, apply R&R Purple Garnet cocoa butter to the lower half of the mould cavities using a spray gun or airbrush to create a gentle gradient from deep purple at the base to aquamarine at the top.
4. Allow the coloured cocoa butters to fully crystallise before casting the shells.

Shell:
Shell the moulds using tempered white chocolate, ensuring an even coating before scraping and allowing the shells to set.

Passion Fruit Gel

Ingredients

• 200g Ravifruit Passion Fruit Puree (SCF0861A)
• 20g Invert sugar (SCA107)
• 50g Sugar (for pectin mix)
• 2g Pectin (SCA132)
• 160g Sugar (main addition)
• 30g Glucose (SCA120)
• 10g Tartaric acid (SCA134)

Method

1. Weigh all ingredients in advance. Mix the 50g sugar with the pectin until evenly combined.
2. Heat the passion fruit purée and invert sugar to 80°C.
3. Slowly whisk in the pectin-sugar mixture.
4. Bring to the boil.
5. Gradually add the remaining sugar in 3–4 stages, ensuring the mixture stays hot and fully combined between additions.
6. Continue boiling until the mixture reaches 104°C.
7. Remove from the heat and transfer to a bowl.
8. Allow to cool completely.
9. Blend using a stand blender or hand blender until smooth and pipeable.

Mascarpone Ganache

Ingredients

• 81g Mascarpone

• 40g Kerrymaid cream (SCM280)

• 54g Glucose (SCA120)

• 54g Invert sugar (SCA107)

• ½ Vanilla pod (SCF0500)

• 215g Valrhona Satilia Blanche (SCC5205)

• 54g Cocoa butter (SCC1413)

Method

1. Heat the mascarpone, Kerrymaid, glucose, invert sugar and vanilla pod to the boil.
2. Pour the hot mixture over the white chocolate and cocoa butter.
3. Leave to sit for 2 minutes to allow the chocolate to melt.
4. Begin mixing by hand until combined.
5. Emulsify fully using a hand blender until smooth and glossy.
6. Allow to cool to 28°C, then transfer to a piping bag.

Biscuit Base

Ingredients

• 120g Valrhona Dulcey (SCC5300)

• 15g Cocoa butter (SCC1413)

• 25g Browned butter

• 110g Digestive biscuit crumbs

Method

1. Melt the Dulcey chocolate and cocoa butter together.
2. Stir in the browned butter.
3. Pour the mixture over the digestive biscuit crumbs.
4. Blend briefly with a hand blender until evenly combined.
5. Pipe at approximately 28°C.

Constructing the Bon Bons

1. Decorate and shell the moulds with tempered couverture chocolate.
2. Pipe a small layer of passion fruit gel into each cavity.
3. Pipe a layer of mascarpone ganache on top.
4. Finish with a layer of biscuit base, ensuring enough space remains to cap the moulds.
5. Allow the fillings to crystallise before sealing with tempered chocolate and unmoulding.