Bonbon Chocolat Passion – Artisan Passion Fruit Ganache Bonbons with Dark & White Chocolate Shells
These stunning bonbons deliver an intense burst of passion fruit flavor, expertly balanced with silky milk and dark chocolate. Developed by Daichi Takara of Trente Trois, this recipe combines the brightness of fruit with the richness of cocoa in a refined, multilayered confection. Each bonbon is meticulously crafted—from the fruity ganache to the decorative dual-layered chocolate shell—for a true artisan experience.
Ingredients
Ganache
- 288 g passion fruit purée
- 76.8 g unsalted butter
- 24 g invert sugar
- 48 g glucose syrup
- 78 g egg yolks
- 48 g granulated sugar
- 115 g milk chocolate 39%
- 292 g dark chocolate 64%
- 50 g cocoa butter
Molding & Shell Decoration
- Colored cocoa butter yellow, as needed
- White chocolate as needed
- Dark chocolate 70%, as needed
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Instructions
Ganache
- Heat the Base: In a saucepan, combine the passion fruit purée, unsalted butter, invert sugar, and glucose syrup. Heat until warm.
- Prepare the Crème Anglaise: Whisk the egg yolks and granulated sugar until pale (blanchir). Gradually add the heated mixture to the yolks while whisking constantly, then return the mixture to the stove and cook to 82°C (crème anglaise consistency).
- Emulsify the Ganache: Pour the hot anglaise over the milk chocolate, dark chocolate, and cocoa butter. Use an immersion blender to emulsify until smooth and glossy.
- Cool & Fill: Let the ganache cool to around 30°C before piping into prepared chocolate shells (up to 90%). Allow to crystallize for 24 hours.
Molding & Assembly
- Decorate the Mold: At 18°C, decorate bonbon molds using tempered yellow cocoa butter, applying patterns as desired.
- Paint the Shell: Using a brush, coat the molds with tempered white chocolate to create an interior shell.
- Create the Outer Shell: Pour tempered dark chocolate into the molds to form the full shell. Let crystallize for 24 hours.
- Fill with Ganache: Pipe the cooled ganache (prepared above) into the molded shells up to 90% full. Crystallize for another 24 hours.
Seal the Bonbons – Double Coating:
- First, seal with a thin layer of white chocolate and let crystallize for 24 hours.
- Then, slightly warm the white chocolate layer and apply a second layer using dark chocolate to create a marbled effect. Allow to crystallize for another 24 hours.
- Note: You can skip the white chocolate layer and seal entirely with dark chocolate if preferred.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.