Zéphyr™ Passion Fruit and Coconut Bonbon

level 1

Preparation Bring to a boil	Ingredients 250g 35% cream 50g grated coconut
Leave to infuse for 30 minutes then pass through a fine strainer.
Preparation Use	Ingredients 175g infusion
Preparation Add	Ingredients 55g butter 25g sorbitol powder
Heat to 80°C.
Heat to 176°F/80°C.
Preparation Then pour over	Ingredients 25g Malibu® liquor 300g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG

Preparation Heat to 40°C	Ingredients 130g water 250g passion fruit puree
Preparation Mix and add	Ingredients 180g sugar 8g yellow pectin
Cook all the ingredients at 103°C.

Preparation	Ingredients
Preparation Spray the moulds with	Ingredients yellow colourant powder Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket MLD-090570