Passion Fruit & Mango

Name: Passion Fruit & Mango
Yield: Makes about 80 chocolates
Ingredients: 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), chopped; 180 g (6½ oz) fine milk chocolate (32% cocoa solids), finely chopped; 180 g (6½ oz) fine milk chocolate (32% cocoa solids), finely chopped; 60 g (2 oz/5 tbsp) unsalted butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 125 g (4½ oz) mango purée; 125 g (4½ oz) passion fruit purée; 1 quantity Chocolate Cocoa Butter Solution; 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), chopped; 60 g (2 oz) invert sugar; 75 ml (2½ fl oz/scant ⅓ cup) whipping (pouring) cream; 35 g (1¼ oz) caster (surperfine) sugar

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A great summer chocolate – perfect with a glass of fizz.

Ingredients

1 quantity Chocolate Cocoa Butter Solution
125 g (4½ oz)

Summer
Vegetarian
Chocolate
Gluten-free

Method

Line a baking tray (sheet) with a non-stick baking mat and brush it liberally with the chocolate cocoa butter solution. Put both fruit purées, the caster (superfine) sugar, whipping (pouring) cream and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F).
Melt the chocolate over a bain-marie