Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.
Decorate mold and cast with tempered white chocolate. Set aside.
Make the ganache:
Add chocolate to a medium bowl and melt over a double boiler. Set aside. If using block chocolate, chop into small pieces.
Combine the purees and glucose in a saucepan and heat to approximately 60ºC. Ensure the glucose is melted, but do not boil.
While stirring, pour the heated mixture over the melted chocolate and mix until smooth.
Add the butter, stirring until completely melted and smooth. Stir in the rum. I use an immersion blender to ensure the mixture is fully emulsified.
Transfer to a piping bag and allow to cool completely at room temperature. When ready to fill molded chocolate cavaties, snip a small piece off the tip of the piping bag and pipe, leaving space at the top for capping. Once filled, allow the ganache to set in a cool area of your home, preferably overnight, before capping off with the remaining tempered white chocolate.
Notes
Glucose is sticky to work with. For ease, dampen your hand and scoop and scale it directly into the saucepan, then add the other ingredients.