Passion fruit and saffron bonbon

Elaboración

• Melt the chocolate and cocoa butter above 40ºC.
  2. Separately: Heat the fruit pulp together with the sugars and the roasted saffron until slightly boiling.
  3. Emulsify with the chocolate and cocoa butter.
  4. Pre-crystallize at 26ºC and place in a jacketed mold.