Malibu and pineapple sunset chocolates

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

These chocolates are a nod to the warmer time coming, with a beautiful sunset design and classic summer flavour of Malibu and pineapple.

ingredients

Melt together the cocoa butter and white chocolate to 45°c.
In a separate pan melt together the sorbitol, glucose and pineapple puree until mixture reaches 40°c.
Combine the two mixtures and blend with a hand blender to create emulsion.
Once emulsified leave the mixture to cool to 29°c before placing into a piping bag and piping into the chocolate shells leaving a 2mm from the top of the chocolate.
Assembly;Start with a polished mould.
Taking the tempered yellow cocoa butter spray only one end of each cavity.
Let that set for a couple of minutes.
Next take the tempered orange cocoa butter and spray the rest of the mould creating the ombre effect.
Leave the cocoa butter to set for 5 minutes.
Next flood the mould with tempered white chocolate and tap to remove any air bubbles.
Turn the mould over and tap again to remove all excess chocolate and create a thin and even chocolate shell.
Prepare the ganache as above.
Pipe the ganache into each cavity making sure to leave a 2mm gap from the surface.
Leave to crystalise overnight in a chocolate fridge.