Dessert
Passionfruit and Vanilla Chocolates
1 h 30 minServes 24Nutri-Score E€€
E
1 h 30 min
1 h 30 minPassionfruit and Vanilla Chocolates
what you need
Ingredients
dark chocolate (chopped, for the shells and sealing)Pantry300 g
passionfruit puree (strained, seeds removed)Produce120 ml
vanilla bean (split, seeds scraped)Spices1 piece
caster sugarPantry150 g
glucose syrupPantry30 g
butter (cubed, at room temperature)Dairy60 g
double creamDairy100 ml
sea saltSpices2 g
per serving
Nutrition
110kcal
- Carbs
- 10 g
- Proteins
- 1 g
- Fat
- 7 g
what you’ll use
Tools
Saucepan
Mixing bowl
Kitchen thermometer
chocolate mould
Piping bag- palette knife
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first