Directions:
- In a heavy bottom sauce pot bring the Passion Fruit puree, Coconut puree and sugar to a boil.
- Reduce the heat and simmer for 1 minute.
- Whisk in the chocolate and stir until combined.
- Stir in the dried grated coconut, dark rum and salt.
- Set aside and keep slightly warm.
- Temper 24 oz. of dark chocolate.
- Line your favorite bonbon mold with the tempered chocolate and allow to set.
- Fill the molds almost full with the ganache.
- Top off the mold with the tempered chocolate to seal the ganache inside the mold.
- Unmold and serve bonbons.
- Serving Suggestion:
- Bonbons are best eaten within two weeks.
- Substitute Passion Fruit Concentrate with other purees like Black Currant, Pink Guava or Blood Orange Concentrate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.32 Kcal (675 kJ) | ||
| Calories from fat | 76.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 4.28mg | 1% | |
| Sodium | 57.89mg | 2% | |
| Potassium | 69.94mg | 1% | |
| Total Carbs | 21.22g | 7% | |
| Sugars | 16.82g | 67% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 312.64 Kcal (1309 kJ) | ||
| Calories from fat | 147.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 13% | |
|---|---|---|---|
| Cholesterol | 8.3mg | 1% | |
| Sodium | 112.2mg | 2% | |
| Potassium | 135.54mg | 1% | |
| Total Carbs | 41.12g | 7% | |
| Sugars | 32.59g | 67% | |
| Dietary Fiber | 3.63g | 7% | |
| Protein | 2.38g | 2% | |
| Vitamin C | 3.6mg | 3% | |
| Iron | 1.1mg | 3% | |
| Calcium | 38.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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