Makes: 56

Chocolate and prickly pear bonbons

This recipe offers a delightful fusion of flavors and textures, making it a perfect choice for those looking to indulge in a sophisticated and exotic dessert experience.
Course: Dessert
Keyword: Chocolate recipe


For the chocolate shells

  • 50 g green-coloured cocoa butter
  • 500 g dark couverture chocolate 66% cacao chopped

For the prickly pear filling

  • 300 g  prickly pears (Barbary figs)
  • 175 g superfine sugar
  • 100 ml tequila


  • In a saucepan over low heat, melt the cocoa butter until the temperature reaches 86°F (30°C).
  • Using a small paintbrush, paint the cocoa butter into attractive designs over the inside of the molds.
  • Let set while you temper the chocolate.
  • Transfer the chocolate to the pastry bag and pipe it into the molds filling them completely.
  • Invert the molds to allow excess chocolate to drain out, saving the excess for sealing the bonbons.
  • Using the scraper, scrape the tops of the molds so the edges are clean.
  • Stand the molds upright and let the chocolate set for at least 20 minutes at room temperature.
  • Wearing thick gloves to protect your hands from thorns, peel the prickly pears and pass them through the juicer.
  • Measure out 4 tsp (20 ml) of the juice and set aside.
  • Measure out 80 ml of the juice and place in a saucepan with the sugar.
  • Heat until the sugar dissolves and the temperature of the syrup reaches 265°F (130°C).
  • Remove from the heat, add the tequila and the 4 tsp (20 ml) juice to stop the cooking.
  • Carefully pour the syrup back and forth between two bowls to cool it down. Let cool to about 68°F (20°C) before using.
  • Transfer the prickly pear filling (at 68°F (20°C) to the piston funnel and fill the chocolate shells two-thirds full.
  • Re-temper the chocolate leftover from making the shells, if necessary.
  • Using an offset spatula, divide the chocolate between the acetate sheets, spreading it in a thin layer.
  • Invert the sheets over the chocolate molds to seal the bonbons, running the scraper over the acetate sheets to smooth out the chocolate.
  • Let set for about 20 minutes before removing the sheets and carefully turning the molds upside down to remove the bonbons.

Extracted from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2021).

Photography © Rina Nurra


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