Makes: 56



For the chocolate shells

  • 1¾ oz. (50 g) green-colored cocoa butter
  • 1 lb. 2 oz. (500 g) dark couverture chocolate, 66% cacao, chopped

For the prickly pear filling

  • 10½ oz. (300 g) prickly pears (Barbary figs)
  • Scant 1 cup (6 oz./175 g) superfine sugar
  • Scant ½ cup (100 ml) tequila


For the chocolate shells

1In a saucepan over low heat, melt the cocoa butter until the temperature reaches 86°F (30°C).

2Using a small paintbrush, paint the cocoa butter into attractive designs over the inside of the molds.

3Let set while you temper the chocolate.

4Transfer the chocolate to the pastry bag and pipe it into the molds filling them completely.

5Invert the molds to allow excess chocolate to drain out, saving the excess for sealing the bonbons.

6Using the scraper, scrape the tops of the molds so the edges are clean.

7Stand the molds upright and let the chocolate set for at least 20 minutes at room temperature.

For the prickly pear filling

1Wearing thick gloves to protect your hands from thorns, peel the prickly pears and pass them through the juicer.

2Measure out 4 tsp (20 ml) of the juice and set aside.

3Measure out ⅓ cup (80 ml) of the juice and place in a saucepan with the sugar.

4Heat until the sugar dissolves and the temperature of the syrup reaches 265°F (130°C).

5Remove from the heat, add the tequila and the 4 tsp (20 ml) juice to stop the cooking.

6Carefully pour the syrup back and forth between two bowls to cool it down. Let cool to about 68°F (20°C) before using.

For assembling the bonbons

1Transfer the prickly pear filling (at 68°F (20°C) to the piston funnel and fill the chocolate shells two-thirds full.

2Re-temper the chocolate leftover from making the shells, if necessary.

3Using an offset spatula, divide the chocolate between the acetate sheets, spreading it in a thin layer.

4Invert the sheets over the chocolate molds to seal the bonbons, running the scraper over the acetate sheets to smooth out the chocolate.

5Let 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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