Make a dry caramel with sugar is glucose (very light honey color), déglaze it with the mixture of baked beetroot purée, water, juice tangerine, mandarin zest and cream.
Slowly pour the beetroot mixture over the milk chocolate Alunga™and Mycryo®, by mixing in the center to create a ‘’core ‘’ elastic and shiny, sign a emulsion started.
Once the ganache is 30 C, mix with hand blender and fill in prepared bonbon molds.
Allow to crystallize at 24-36h at 17 ° C and 60% humidity. Then close the bonbon.