Ingredients
- 130 g — Calamansi pureeRavifruit
- 20 g — Sorbitol
- 140 g — Sugar
- 190 g — Milk chocolateAlunga 41% Cacao Barry
- 30 g — milk fat
Make a caramel from sorbitol and sugar.
Deglaze with hot puree and heat to 103°C.
Cool to 80°C and pour over the chocolate.
Add milk fat and emulsify.
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