Cilantro | Tangerine | Litchi

Components

• SHELL: tempered white chocolate
• FILLING: Cilantro, Tangerine, and Litchi Filling
• GARNISH: green luster dust

Assembly Instructions

1. Cast the molds using tempered white chocolate according to the Molded Chocolates method.
2. When the ganache reaches 30°C/89°F, pipe it into the mold to fill it halfway.
3. Insert 1 piece of litchi jelly into each mold, pushing it into the piped ganache. Fill the rest of the mold