- Passion fruit pate d’fruit:
- Passion Puree 250g
- Sugar (A) 25g
- Pectin 5g
- Glucose Syrup 100g
- Sugar (B) 235g
- Citric Acid 4g
- Water 4g
- Anise Ganache:
- Alto El Sol Chocolate 400g
- Cream - 35% fat 100g
- Milk 80g
- Passion Fruit Juice 180g
- Salted Butter 65g
- Star Anise 16g
- Invert Sugar Syrup 20g
- Crunch base:
- Passion Fruits 10 pieces
- Alto El Sol Chocolate 200g
- Other ingredients required:
- Alto El Sol chocolate for dipping
- 90 anise blossoms (three petal only)
- Cocoa butter for attaching the flower
- 90 transfer sheets (30mm x 30mm)
Dipped Chocolates - The Passion of Cortez - John Costello
Dipped Chocolates - The Passion of Cortez - John Costello
Dipped Chocolates - The Passion of Cortez by John Costello
A passion fruit pate d’fruit with a dark chocolate and star anise ganache on a base of ground passion fruit seeds dipped in single estate Alto El Sol chocolate and decorated with an edible anise blossom flower to enhance both appearance and flavour.
Recipe – 90 pieces
Ingredients
Method
Passion fruit pate d’fruit:
Mix pectin & sugar A together, add glucose syrup and passion fruit puree then boil
As it starts to boil, slowly add the remaining sugar B
Boil until 107°ᶜ
Mix citric acid and water together then add to pan
Pour into frame and allow to cool
Anise Ganache:
Infuse cream with Star Anise for 30 minutes, strain
Place all remaining ingredients into the infused cream then into the Mycook/Thermomix and heat to 40°ᶜ on medium speed
Pour onto cooled jelly
Allow 24 hours to fully crystallise
Crunch base:
Juice passion fruits (use juice in ganache recipe)
Place seeds into a dehydrator for 8 hours
Grind into small pieces
Add to precrystalised Altol El Sol chocolate and spread very thinly onto the set jelly layer
Cut into required size using a guitar cutter
Assembly:
Using precrystalised Altol El Sol chocolate dip bonbon and place transfer on top
Allow to set
Remove plastic
Dip the stem of flower into cocoa butter and place onto dipped chocolate
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