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Tropical Bon Bon

1 tray to serve approximately 32 bon bons

CIA Greystone

    • 10 g dark rum
    • 18 g The Perfect Purée Passion Fruit Concentrate, thawed (reduced to 1/2)
    • 18 g The Perfect Purée Pink Guava Puree, thawed
    • 18 g The Perfect Purée Mango Puree, thawed
    • 44 g cream
    • 11 g glucose
    • 165 g white chocolate
    • 11 g butter
Method:
1. Boil cream and glucose together and heat the purées until just warm.
2. Pour both over chocolate, let sit for about 2 minutes.
3. Mix with immersion hand blender until smooth.
4. Add butter and rum. Allow to cool before piping.