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Antonio Bachour: Chocolate Passion Fruit Bonbons (Metric)
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Ingredients
Preparing the Molds with Red Cocoa Butter
- 60 g cocoa butter, red
Passion Fruit Ganache
- 60 g passion fruit purée
- 30 g glucose syrup (see Tip)
-
115
g Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
or 115 g milk chocolate 40%, high quality chips or chunks
Chocolate Shell
-
300
g Valrhona chocolate discs, Jivara milk chocolate 40%, divided (see Tip)
or 300 g milk chocolate 40%, high quality chips or chunks, divided
Finishing the Chocolate Shell
-
185
g Valrhona chocolate discs, Jivara milk chocolate 40%, divided (see Tip)
or 185 g milk chocolate 40%, high quality chips or chunks, divided
- Nutrition
- per 1 piece
- Calories
- 707 kJ / 169 kcal
- Protein
- 1 g
- Carbohydrates
- 22 g
- Fat
- 9 g
- Saturated Fat
- 6 g
- Fibre
- 1 g
- Sodium
- 19 mg
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