ingredients :
- 150 g Sicoly® sweetened passion fruit purée
- 50 g Cream 35%
- 15 g Honey
- 180 g Couverture milk chocolate 40%
- 100 g Couverture dark chocolate 70%
- 25 g Butter
- 25 g Melted cocoa butter
- 3 g Liquid sorbitol
process :
Bring the cream, SICOLY® passion fruit puree and honey to the boil. Pour onto the couverture chocolates, mixing all the time. Mix together well until emulsified. Add the butter followed by the melted cocoa butter. Add the liquid sorbitol last. Coat the inside of the moulds with the chocolate mixture. Once the mixture has cooled to between 25°C and 28°C, pour into the moulds. After the ganache has crystallized, seal with the chocolate mixture and cover with plastic film. Keep in a cold place until ready to unmould.