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Ingredients
- Passion fruit purée, concentrated 100 g 3.53 oz 20.41%
- White chocolate coin
Method
- Combine the passion fruit purée and the white chocolate in a bowl. Stir over a hot water bath until they become a homogenous mix.
- Remove from the heat and cool to 30°C/86°F. Stir in the chopped figs and toffee.