Passion fruit Ganache with mint
Bring cream, mint leaves, glucose, passion fruit paste and butter to a boil. Brew until about 30°C. Pour mixture through a sieve onto the pre-crystallised chocolates.
Caramel Yuzu Mandarin
Caramelize the sugar with glucose until you get a nice brown color. Deglaze with the cream, then with the mandarin juice and yuzu juice. Add the chopped orange and the lemon peel and salt. Infuse, pour the caramel through a sieve on pre-crystallised chocolate and butter.