Kalamansi juice 140g
Vanilla bean 1 Pc
Carma white Swiss Line 100g
Bring the sugar, glucose and water to the boil, scrape the edges, boil until a caramel is formed. Add the butter and at approximately 40°C add the Kalamansi juice slowly, then heat to 110°C. Add the white couverture, then mix, and allow to cool.
Coconut pulp 165g
Carma Claire 150g
Carme Origine rare Madagascar 70g
Heat the coconut pulp and glucose in the Thermomix at 60°C, add couverture drops, then mix slowly for about 6 minutes. Keep rim clean. Allow to cool
Spray the moulds with golden and shimmering pearl cocoa butter and coat with the couverture “Guayaquil 64%”. Fill with Kalamansi Caramel, then cover with the ganache. Let it cool down and close with a mixture of chocolate and feuilletine flakes.