Ingredients:

• 74 g cocoa butter
• 200g Lubeca Milk intense 37%

Ingredients:

• 350g Aldia Mango
• 150g passion fruit puree
• 250g whipping cream
• 100g sugar
• 500g Lubeca Milk intense 37%
• 10p red pepper
• 5g lemon zest

Ingredients:

• 200g Lubeca Milk intense 37%

Method:

• Mix the Aldia Mango, passion puree, sugar, red pepper and whipping cream and bring to the boil.
• Remove from the heat and slowly mix with the Lubeca Milk intense 37%.
• Homogenize this Ganache and leave it under plastic till the right temperature.
• Sprinkle the hart shape mold with orange cocoa butter (29°C).
• Then spray the mold with, white silver cocoa butter (29°C).
• Mouleer the bonbons with Lubeca Milk intense 37%.
• Fill the molds with the ganache.
• Cover with Lubeca Milk intense 37% and a transfer sheet.

Yield 84 pieces