Recipe

Pina Colada Bonbons Recipe


Pina Colada Bonbons Recipe
A NICE TROPICAL FLARE THEY ARE DELICIOUS.........

Minitindel

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Ingredients
  • 3 oz. Passion Fruit, thawed
  • 9 oz. Coconut, thawed
  • 1 tbsp. sugar
  • 16 oz. bittersweet chocolate
  • 3 oz. dried grated coconut, lightly toasted
  • 3 tbsp. dark rum
  • 1 pinch salt

Directions
  1. In a heavy bottom sauce pot bring the Passion Fruit puree, Coconut puree and sugar to a boil.
  2. Reduce the heat and simmer for 1 minute.
  3. Whisk in the chocolate and stir until combined.
  4. Stir in the dried grated coconut, dark rum and salt.
  5. Set aside and keep slightly warm.
  6. Temper 24 oz. of dark chocolate.
  7. Line your favorite bonbon mold with the tempered chocolate and allow to set.
  8. Fill the molds almost full with the ganache.
  9. Top off the mold with the tempered chocolate to seal the ganache inside the mold.
  10. Unmold and serve bonbons.
  11. Serving Suggestion:
  12. Bonbons are best eaten within two weeks.
  13. Substitute Passion Fruit Concentrate with other purees like Black Currant, Pink Guava or Blood Orange Concentrate.

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Comments


I'm coming to your house!! YUM!!


Me too. Fantastic recipe. Great post. You have my 5.


I am coming with Angelgal, these sound totally awesome!!!
Gem


Sounds delicious!


How delish - and so many variations, too! Great post...thank you!


Say, why don't we just decend on her house and demand she make these for all of us!! Yummmmmm! j


Count me in...we'll storm the castle (Cinderella's, of course)! Where do you get the passion fruit concentrate?


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