- Make a dry caramel by heating sugar until it reaches medium color, then de-cook with the heated passion fruit puree - Let it cool to 70 °C then pour onto the milk chocolate and mix well - At 34 °C, incorporate the room temperature butter and mix well
2. finishing
Preparation:
- Using a bar mold, mold the chocolate to create chocolate shells - After hardened, fill the bar shells with the ganache - Cover the bar with chocolate and let it set - Put it in the fridge for 15-20 minutes, then de-mold
