Love is Wild
with Santa Cruz spawned Tayberry Puree, (the wild cousin of the raspberry) puree from La Fruitiere.
Love is Tantalizing
with the provocative sour power of Kalamansi Citrus Puree (cross between mandarin oranges and kumquats, originating in Southeast Asia, now also grown in California,) from Boiron.
Love is Seductive
with Valrhona Tainori Grand Cru Chocolate (just remember, pleasure is for sharing).
Love is Bittersweet
with romance, inspiring this new recipe from Francois Mellet.
300 Boiron Kalamansi Puree
170 La Fruitiere Tayberry Puree
150 Heavy Cream
240 Glucose Syrup
105 Inverted Sugar
570 Valrhona Tainori Grand Cru
240 Valrhona Tanarina Milk Grand Cru
18 Cacao Barry Mycrio Cocoa Butter
1. Bring the heavy cream to a simmer.
2. Add the Kalamansi Puree, Raspberry Puree, Glucose Syrup, Sorbitol and Inverted Sugar.
3. Pour mixture over the cocoa butter and chocolates in several steps creating a nice emulsion using an immersion blender.
4. When the ganache is cool, pipe into the white cholalte molded heart shells.