Dark chocolate bonbons with a creamy white chocolate and passion fruit center. The fruit keeps a lively acidity that cuts through the sweetness, while the coating provides a delicate snap. Small, intense and perfect with coffee or after a meal.
Turn what you find into an experience you can actually bring to your kitchen.
Chop the white chocolate and place it in a mixing bowl. Heat the passion fruit pulp with the cream in a small saucepan for 3 minutes over medium-low heat, until steaming and thoroughly hot without allowing it to boil aggressively.
Pour the hot mixture over the white chocolate and wait 1 minute. Stir slowly from the center with a silicone spatula until the ganache is smooth and glossy. Add the unsalted butter and continue mixing until completely incorporated.
Line a small rectangular pan with parchment paper and spread the ganache into an even layer about 2 cm thick. Smooth the surface with an offset spatula and refrigerate for 35 minutes, until the filling is firm enough to cut while still creamy.
Unmold the chilled ganache and cut it into 24 similar pieces. Keep the pieces small and even so the chocolate coating does not become excessively thick. Keep them in the refrigerator while preparing the coating.
Chop the dark chocolate and reserve about one third. Melt the remaining two thirds in the microwave in short bursts, stirring between each, until it reaches 45–48°C. Gradually stir in the reserved chocolate until the temperature drops to 27–28°C, then warm it briefly back to 31–32°C. This is the working temperature.
Dip each chilled piece in the tempered chocolate using kitchen tongs, drain off the excess thoroughly, and place it on parchment paper. Let the coating crystallize for 15 minutes in a cool place, until dry, firm and cleanly snapping. Serve at cool room temperature. And that's it! Dark chocolate outside, bright passion fruit inside. 🍫
