Antonio Bachour: Chocolate Passion Fruit Bonbons

Preparing the Molds with Red Cocoa Butter

• 2 oz cocoa butter, red

Passion Fruit Ganache

• 2 oz passion fruit purée
• 1 oz glucose (see Tip)
• 4 oz Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
  or 4 oz milk chocolate 40%, high quality chips or chunks

Chocolate Shell

• 10 ½ oz Valrhona chocolate discs, Jivara milk chocolate 40%, divided (see Tip)
  or 10 ½ oz milk chocolate 40%, high quality chips or chunks, divided

Finishing the Chocolate Shell

• 6 ½ oz Valrhona chocolate discs, Jivara milk chocolate 40%, divided (see Tip)
  or 6 ½ oz milk chocolate 40%, high quality chips or chunks, divided