Passion Fruit and Coconut Enrobed Bonbons

Coconut and passion fruit have to be one of those duos that always stands out, creating a tangy, nutty and texture-rich flavor profile worthy of the most delicious bonbons. This two-layer enrobed piece plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and dark chocolate passion fruit ganache for a tropical and milky touch. In her easygoing style, Chef Melissa provides detailed instructions for making the top and bottom chablon for these production-friendly bonbons inspired by her childhood flavors, as well as all the essential steps for creating sophisticated enrobed pieces with just a few steps and key techniques.