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Le Cordon Bleu News, 01/26/2015
Passion fruit chocolate candies
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About this recipe

Saint-Valentine’s day is nearly here! This is the perfect opportunity to make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies.

Recipe - Passion fruit chocolate candies

Makes 40 chocolate candies

In this recipe:

  • couverture chocolate 70 %
  • colored cocoa butter
  • passion fruit purée
  • edible gold powder
  • Trimoline®





Passion fruit caramel
50 ml water
90 g sugar
15 g Trimoline ® (inverted sugar)
- - - - -
30 g butter
- - - - -
45 ml whipping cream
50 g sugar
30 g passion fruit purée
Molds and coating
20 g colored cocoa butter (optional)
edible gold powder
400 g couverture chocolate 70 %

2 x 20 imprint polycarbonate chocolate molds

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  1. Passion fruit caramel: Put the water, 90 g of sugar and the Trimoline® into a small saucepan over low heat, stirring until the sugar dissolves. Increase the heat and bring to a boil. Cook until the temperature reaches165°C on a cooking thermometer or an amber colored caramel is achieved. While the caramel is cooking, heat the cream, sugar and passion fruit purée to a simmer, set aside. Stop the caramel cooking by stirring in the butter, followed by the warm cream-sugar-passion fruit. Leave to cool; transfer to a pastry bag fitted with a round tip.
  2. Prepare the molds: Cover the work surface with a sheet of acetate (thick plastic) or heavy florist paper. To color the chocolate candies, brush the chocolate mold imprints with colored cocoa butter and lightly sprinkle with edible gold powder.
  3. Coating and filling the molds: Temper the couverture chocolate. Transfer tempered chocolate to a pastry bag fitted with a round tip and pipe chocolate into the prepared imprints. Tap the mold on the work surface to release air bubbles and invert to tip out excess chocolate: each imprint should be lined with a coating of chocolate. With the mold held upside down, remove the residual chocolate from the surface of the mold using a metal scraper. The top of the mold should be clean and free of chocolate. Leave at room temperature to set, about 10 minutes. Pipe passion fruit caramel into the center of each imprint and fill to 2 mm from the top (below the top) without touching the hardened molded chocolate edge. Refrigerate for 20 minutes to set. Pipe a layer of tempered chocolate over the centers to seal. Without delay, cover the mold with a sheet of plastic and wipe over the surface with a scraper to remove any surplus chocolate and obtain a smooth even cover. Leave to set in the refrigerator for 20 minutes or at room temperature for 4 hours.
  4. When the chocolate is set, invert the mold and lightly tap it on the work surface to turn out the passion fruit chocolate candies.

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