Passion fruit, Almonds, Vanilla & Haiti chocolate bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/f427a2243902abbfae1bd8e63aa9eaf3.jpg?itok=9nxGkus1)
Passion vanilla marzipan
ingredients | preparation |
---|---|
|
Place the almond marzipan on a silpat. |
Haiti 65% ganache
ingredients | preparation |
---|---|
|
In a pot, warm the cream, butter, sugars, & lecithin to 40° C. |
Decor
Start with very clean molds. |
Assembly
Place a small ball of vanilla marzipan inside the vanilla bean white chocolate shells. Press down well. |
TECHNICAL TIPS: unique decor without using a spraying gun
I developed the decor technique mentioned above a few years ago. I didn’t play around with it much then, but I have since revisited the idea, and I got really nice results. |