Strawberry-Passion Bonbon

Recipe by: Frank Vollkommer

Strawberry-Passion Filling

5.80 oz (165g)Passion Fruit Puree (LB 113210)
5.80 oz (165g)Strawberry Puree (LB 111110)
1.40 oz (40g)Trimoline Invert Sugar Syrup (DGF 8301)
1lb, 7.00 oz (660g)Nevado 34% White Couverture (LUK W207)
7.10 oz (200g)Butter
0.70 oz (20g)Pure Vanilla Extract - Madagascar (60000)
0.25 oz (7g)Citric Acid 1:1
As NeededSantander 65% Dark Couverture (LUK D108)

Procedure

  1. Warm the purees and trimoline to 160°F/71°C.
  2. Grind the luker nevado using a processor and add the hot purees.
  3. Process until smooth and homogeneous. (Use a heat gun as needed to warm the sides of the processor bowl)
  4. Cool to 90°F/32°C. Add the butter extract and citric acid solution.
  5. Place the mixture in a disposable piping bag for dispensing.
  6. Spray molds with tempered colorized cocoa butter prior to coating with the dark chocolate.
  7. Fill molds pre-coated with luker 65% Santander.