|250 g||passion fruit pulp|
|75 g||glucose syrup|
|600 g||Callebaut 823 Milk Chocolate|
Bring the pulp and glucose to the boil and then set aside.
Make a dry caramel with sugar by gently caramelising sugar in a pan.
De-glaze the caramel with the prepared fruit pulp mixture.
Pour caramel mix over chocolate and mix to emulsify.
Cool to 29°C and pipe into a chocolate mould.
Optional: decorate with colourful food-safe luster dust.