Bonbon Valencia

Add in a sauce pan the cream, blood orange puree, butter and inverted sugar. 
Add the Chocolate pistols into a bowl or Robotcoupe 
Bring the mix to a boil.
Cool the cream to 75℃. 
Then add the cream above the chocolate pistols.
Allow them 2 minutes to melt naturally.
Finally emulsify using a blender or Robotcoupe.

Add in a sauce pan the cream, blood orange puree and dextrose.
Mix yellow pectin with sugar and pour into the puree while mixing continuously.
Add the glucose.
Cook to 106℃.
Remove from the heat and add the citric acid solution.
While is cooling down blend 2 times to soften it.

Melt the cacao butter and the chocolate.
Add the color and blend together.
Follow tempering process and spray.

Melt the cacao butter.
Add the color and blend together.
Follow tempering process and spray.