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|Passion Fruit Puree||5.80||165|
|Trimoline Invert Sugar||1.40||40|
|Luker Nevado White Chocolate||1 lb, 7 oz||660|
|Pure Vanilla Extract||0.70||20|
|Luker Dark Santander 65%||As Needed||As Needed|
Warm the purees and trimoline to 160°F/71°C.
Grind the luker nevado using a processor and add the hot purees.
Process until smooth and homogeneous. (Use a heat gun as needed to warm the sides of the processor bowl)
Cool to 90°F/32°C. Add the butter extract and citric acid solution.
Place the mixture in a disposable piping bag for dispensing.
Spray molds with tempered colorized cocoa butter prior to coating with the dark chocolate.
Fill molds pre-coated with luker 65% Santander.