Chocolate Passion Fruit Confection
Made by TCHO Pro David Rodriguez
Dark Chocolate Confection filled with a White Chocolate Passionfruit Ganache
- Chocolate Truffle Molds
- 1 Medium Saucepan
- 1 Large Saucepan
- Piping Bag
- Offset Spatula
- Confectionary Thermometer
- Bench Scraper
- To temper: Slowly melt 2/3 of your chocolate until it reaches 49C/120F. No not exceed these temperatures.
- Once the chocolate reaches 49C/120F, remove from heat and thoroughly blend in remaining 1/3 of unmelted chocolate couverture hexagons until temperature drops to 29C/84F.
- While stirring thoroughly, reheat the melted chocolate (indirectly) until the temperature reaches 31.7C/89F.
- Fill chocolate molds with melted and tempered Real Fudgy 70% dark chocolate (save about 1-2oz for the back of the confections). Let set completely. You will see the chocolate harden and look shiny, but not wet. Set aside.
White Chocolate Passion Fruit Ganache
- In a saucepan, warm the glucose and the passion fruit puree. Set aside.
- In a large saucepan on medium heat, make dry caramel with cane sugar by sprinkling a layer of sugar along the bottom of the pot, as it melts, sprinkle additional layers of the sugar until it all melts. Stir with a spatula as needed, but try to agitate the caramel as little as possible to prevent it from crystalizing.
- When caramel has browned and begins to smoke deglaze with passion fruit syrup.
- Cook passion fruit caramel to 103°C.
- Pour caramel over white chocolate and create emulsion with spatula (consistency should look waxy). Allow to cool for 30 minutes before filling a pastry bag and piping into truffle molds.
- Pipe white chocolate ganache into the mold, let set for 20 minutes, room temperature.
- If you saved 1-2oz of tempered chocolate, pour it over the back of the molds and spread the mixture across so you can't see the filling peaking out. Use a bench scrapper the scrape away the excess chocolate. Let set for 10 minutes or pop in the freezer for a few minutes.
- Unmold and serve!