Zephyr White with Mango & Passionfruit Bon Bon
-
High profit
-
Long shelflife
-
Chocolate Innovation
Perfectly paired fruity sweetness
- Level:
-
Easy
- Makes:
-
32
- Shelf life:
-
3 weeks
- Conservation:
-
Refrigerate 13-15°C
mango & Passion Fruit Gel
Ingredients: mango & Passion Fruit Gel
-
112 gpassion fruit pulp
-
112 gmango pulp
-
30 gsugar
-
3 gCitric acid
-
13 gpectin
Preparation: mango & Passion Fruit Gel
- Bring the pulp to the boil, adding the pectin/ sugar mix
- Cook for a full 1 minute
- Then add the citric acid
- Allow to cool
Vanilla Zephyr White Ganache
Ingredients: Vanilla Zephyr White Ganache
-
100 gglucose syrup
-
100 gCream
-
1 pod(s)vanilla
Preparation: Vanilla Zephyr White Ganache
- Bring to the boil the cream, glucose & the split vanilla pod –allow to infuse
- Pour over the couverture & mix from the centre to form a smooth shiny ganache
- Allow to cool
Comments