Directions:

VANILLA GANACHE

• 1. Boil the cream, invert sugar, and salt together. Pour a third at a time over the dark and milk couverture chocolates and mix until emulsified.
• 2. Add Fusion Vanilla and mix with a hand blender, taking care not to create any air bubbles. Place in a piping bag and cool to 85°F.

CHOCOLATE SHELLS

• 1. Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate. Line polycarbonate molds with a layer of the tempered chocolate to make shells and leave to crystallize.
• 2. Fill shells with vanilla ganache (6g per mold). Leave to crystallize then seal with additional tempered chocolate.