![Zephyr White with Mango & Passionfruit Bon Bon](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/f1a58ccd344043f202002edc001c709b.jpg?itok=Zjpghv-V)
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High profit
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Long shelflife
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Chocolate Innovation
Perfectly paired fruity sweetnessPerfectly paired fruity sweetness
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerate 13-15°C
Containing: 2 Components
mango & Passion Fruit Gel
Ingredients: mango & Passion Fruit Gel
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112 gpassion fruit pulp
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112 gmango pulp
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30 gsugar
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3 gCitric acid
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13 gpectin
Preparation: mango & Passion Fruit Gel
- Bring the pulp to the boil, adding the pectin/ sugar mix
- Cook for a full 1 minute
- Then add the citric acid
- Allow to cool
Vanilla Zephyr White Ganache
Ingredients: Vanilla Zephyr White Ganache
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100 gglucose syrup
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100 gCream
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1 pod(s)vanilla
Preparation: Vanilla Zephyr White Ganache
- Bring to the boil the cream, glucose & the split vanilla pod –allow to infuse
- Pour over the couverture & mix from the centre to form a smooth shiny ganache
- Allow to cool
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