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.
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.