Chinese Five Spice and Raspberry BonBon

Method.
1. Mix together the puree and the agar
2. Bring to the boil
3. Let cool completely
4. Blitz in a thermomix until smooth and then pass through a fine sieve.
5. Pipe a small amount into a pre-moulded shell of Fleur de Cao before the chocolate ganache.

In a medium saucepan bring the cream, sugar and five spice powder to a boil.
Melt the Chocolate to 34-36° and add cream. Emulsify using a hand blender.
Let cool to 28°C and pipe into pre-moulded shells of Fleur de Cao. 
Let crystallise for 12 hours before sealing the shells. 
If using Mycryo® add when the ganache is at 35° and re-emulsify.
This speed up the crystallisation process.