Passion fruit
and Champagne liqueur ganache
Mix together the salt, Tremoline, sorbitol and SICOLY® passion fruit purée and heat to 45°C. Melt the cocoa butter and chocolate separately. Then mix together and add the melted butter. Combine both preparations and then add the champagne liqueur. Emulsify with a stick blender. Fill the pre-coated chocolate moulds and leave to crystallise covered with cling lm. The next day, cover the top with more chocolate.