Zéphyr™ Passion Fruit and Coconut Bonbon

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Coconut ganache

ingredients	preparation
250g 35% cream 50g grated coconut	Bring to a boil
Leave to infuse for 30 minutes then pass through a fine strainer.
175g infusion	Use
55g butter 25g sorbitol powder	Add
Heat to 80°C.
Heat to 176°F/80°C.
25g Malibu® liquor 300g CHW-N34ZEPH	Then pour over

Passion Fruit Compote

ingredients	preparation
130g water 250g passion fruit puree	Heat to 104°F/40°C
180g sugar 8g yellow pectin	Mix and add
Cook all the ingredients at 217°F/103°C.

Assembly

ingredients	preparation
yellow colourant powder NCB-HD703-BY MLD-090570	Spray the molds with

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