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Yoghurt praline and passion fruit bonbon
with Timur pepper

Duration
1:30 hours
Difficulty
Download the recipe in PDF

Passion fruit gel

Ingredients
Process
  1. Mix one part of white sugar with the Pectin to avoid its encapsulation.
  2. Heat the passion fruit puree. When it is at 40ºC add the previous mixture.
  3. Mix on the fire until it is boiling and gradually add the rest of the sugars and the pepper.
  4. Boil to 103ºC and remove from heat.
  5. Let cool and reserve, covered with the skin, until it is used in the chocolate.

Yoghurt gianduja

Ingredients
Process
  1. Melt the white chocolate couverture and the cocoa butter.
  2. Mix with the rest of the ingredients.
  3. Apply a blender to refine the mixture.
  4. Pre-crystallize the mixture at 24ºC before filling the chocolate moulds.

Colorful paint

Ingredients
  • 300g. Cocoa butter
  • 160g. White chocolate coating (or dark chocolate, if you want black paint)
  • 8g. Red or yellow fat-soluble dye
Process
  1. Melt the cocoa butter and mix with the white chocolate, also melted.
  2. Add the dyes in each color and pass through a blender to leave a smooth mixture.
  3. Pass through a strainer to remove any small pieces that are not integrated.
  4. Temper the paint over 31ºC and apply with the gun on very clean and dry molds.
Assembly and finishing
  1. Paint the chocolate molds with the different paints.
  2. Let it crystallize at a cool temperature for at least 15 or 20 min. It is very important to allow the painted molds to crystallize perfectly before coating them with the chocolate coating.
  3. Apply a thin layer of white chocolate.
  4. Dose the passion fruit gel inside the chocolate, covering a third of it.
  5. Next, dose the yogurt gianduja up to 2mm from the limit of the chocolate jacket and allow it to crystallize properly before covering.
  6. Once covered, allow to crystallize perfectly and remove from the mold.
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