Intense Mango Chocolate Bonbons

Method

Take your senses on an all-expenses-paid trip to a tropical island with these vibrant and delicious Intense Mange Chocolate Bonbons from Valrhona. Combining mango and passion fruit purées with a rich 53% dark chocolate, these cut ganache dipped pralinés are a decadent treat that you can whip up all year round!

How to Make Intense Mango Chocolate Bonbons:

Makes approx. 240 dipped pralinés

Make the Mango Solution:

1. Heat the Ravifruit mango and passion fruit purées together to 25-30*C, add the xanthan gum and combine until fully dissolved
2. Add the glucose syrup and invert sugar, and bring to a simmer
3. Cover the pan to stop the liquid evaporating and let it cool to 60-65*C

Make the Ganache:

1. Melt 735g of Valrhona Tropilia Noire 53% 
2. Weigh your mango solution (you'll need 690g) and check the temperature is 60-70*C. If it isn't, reheat it
3. Pour half the mango solution onto the melted chocolate and mix using an immersion blender
4. Add the rest of the mango in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
5. Check the temperature and pour out the ganache when it reaches 32-34*C

Make the Bonbons:

1. Pour your mango ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
2. Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
3. Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
4. Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
5. Store in an airtight box in the refrigerator at 4*C
6. Shelf life: 3 months in the above conditions

Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.