Have you ever tried soursop?
If you haven’t, this is your sign to turn this tropical fruit into a special ganache and compote like nothing you’ve ever tasted before.
Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior.
Strangely enough, it has a smooth, white, lychee-like inside (almost like the mucilage of cacao pods) with a creamy, sweet, and very mild tart flavor.
For Chef Melissa Coppel, this is the flavor of a smooth-paced afternoon in her childhood city of Cali, Colombia, when she would drink soursop smoothies (guanabanazo) or have a slice of soursop pavlova, a.k.a merengón de guanábana.
When she discovered PONTHIER (our premium fruit purée provider) offered a soursop purée, transforming this childhood flavor into a special soursop molded bonbon recipe that she could share with you became her obsession!
It turns out, soursop and dark chocolate are a match made in heaven, as you will most likely agree after trying these bonbons.
Besides the exceptional flavors you will discover in this 37-minute recipe class, you will:
If you’ve always wanted to infuse and elevate your bonbons with exotic fruits from your country, this is the class.
Enroll today!
What’s included in the recipe?
Recommendations and rules:
CHEF COURSES
