Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Cook on medium heat until the small pits are released. Sieve and weigh 400 g.

Boil

At 80°C, pour over 

Emulsify.

Add and emulsify.

At 28°C, add and mix 

Mould half spheres with Zéphyr™ Caramel marbled with white and yellow crystalized cocoa butter.
Pipe the ganache in the shells. Let crystalize and close the moulds. Unmould.