Antonio Bachour: Chocolate Passion Fruit Bonbons (Metric)

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)
  o 115 g milk chocolate 40%, high quality chips or chunks

Chocolate Shell

• 300 g Valrhona chocolate discs, Jivara milk chocolate 40%, divided (see Tip)
  o 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)
  o 185 g milk chocolate 40%, high quality chips or chunks, divided