Dessert
Passionfruit and Vanilla Chocolates
1 u 30 minVoor 24Nutri-Score E€€
E
1 u 30 min
1 u 30 minPassionfruit and Vanilla Chocolates
recept van
@jackgeorgeralph
@jackgeorgeralph
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
dark chocolate (chopped, for the shells and sealing)Voorraadkast300 g
passionfruit puree (strained, seeds removed)Groente en fruit120 ml
vanilla bean (split, seeds scraped)Kruiden en specerijen1 stuk
caster sugarVoorraadkast150 g
glucose syrupVoorraadkast30 g
butter (cubed, at room temperature)Zuivel60 g
double creamZuivel100 ml
sea saltKruiden en specerijen2 g
per portie
Voedingswaarden
110kcal
- Koolhydraten
- 10 g
- Eiwitten
- 1 g
- Vetten
- 7 g
wat je gebruikt
Keukengerei
Steelpan
Mengkom
Keukenthermometer
chocolate mould
Spuitzak- palette knife
stap voor stap
Bereiding
- Stap 1
Temper the dark chocolate
- Melt two thirds of the dark chocolate over a bain-marie until it reaches 45 °C.
- Off the heat, stir in the remaining chocolate until it cools to 31 °C and is glossy.
- Stap 2
Line the moulds
- Pour the tempered chocolate into the moulds, filling them completely.
- Tap the mould to release air bubbles, then invert it to drain the excess chocolate back into the bowl.
- Scrape the surface clean and let the shells set.
- Stap 3
Make the passionfruit and vanilla caramel
- Warm the cream with the vanilla seeds and passionfruit puree.
- Cook the sugar with the glucose syrup to a golden caramel, then stop the cooking with the warm cream.
- Stir in the butter and sea salt until smooth and let it cool to room temperature.
- Stap 4
Fill the shells
- Transfer the caramel to a piping bag and fill each chocolate shell, leaving a small gap at the top.
- Let the filling set until it is no longer runny.
- Stap 5
Seal and finish
- Re-temper the remaining chocolate and spread it over the filled shells.
- Scrape off the excess with a palette knife and let the chocolates crystallise completely.
- Unmould the chocolates and decorate the tops with the design.
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