Inn On The Twenty’s Easter Chocolate Bonbons

Impress your guests this Easter with homemade chocolate bonbons filled with a luscious tropical mango passionfruit filling, crafted by talented Pastry Chef Jayne Inouye. These homemade delights will make your Easter dessert table truly unforgettable. The vibrant flavors of mango and passionfruit add a unique twist to the classic chocolate bonbon, making them a standout treat for the holiday.

Mango Passionfruit Chocolate Bonbons

Yields 18 bonbons

Ingredients

500 g White candy melts
250 g White chocolate
12 g Glucose
62 g Mango purée
62 g Passion fruit purée
35 g Unsalted butter
20 g Toasted coconut shreds (optional)

Method:

1. Melt your white chocolate and set it aside.
2. In a small pot, bring the rest of your ingredients to a simmer, then whisk it all into your melted white chocolate, let set in the fridge overnight or for at least 3 hours.
3. Once set, melt your candy melts or temper your chocolate if you feel confident.
4. Pour your melted candy melts into your desired chocolate mold, then once all the edges are coated, dump out the remains of the chocolate by holding it upside down, shake well.
5. Now flip back right side up and clean up any messy edges.
6. Let set in the fridge or freezer for 5 minutes.
7. Once set, fill half way with your chilled mango & passionfruit bonbon filling using a piping bag.
8. Now Fill the rest of the way with more candy melts/tempered chocolate, level it off and optionally, sprinkle with toasted coconut shreds.
9. Now put this back into your fridge/freezer to finish setting up.
10. Once set you should easily be able to gently pop out your homemade Easter chocolates and be ready to show off to your friends!

Tips:

1. What is tempering? In short, it is re-crystalizing the chocolate in a way so it doesn’t melt when you hold it, and has a crunchy texture when eaten. To do this you heat the white chocolate to 32°C, cool to 27°C and reheat to 29°C, being off by a single degree will ruin the whole process and you’ll have to try again. If you’ve never done this before I recommend sticking to “Candy melts”, they don’t need to be tempered and still give you a shiny, crunchy, heat resistant finish! 
2. You’re also welcome to play around with different colors of candy melts, maybe some pinks and purples for Easters, or even try and find some cute bunny shaped molds!