Lemon Lime Ganache
Heat Fruit Purees, sorbitol, Invert sugar and glucose to 70°c. Pour onto the Belcolade W. and cocoa butter.
Blend with and stick blender to emulsify. When the ganache reaches 35°c add the plant-based butter and blend again.
When the ganache reaches 28°c deposit into prepared moulds.
Allow to crystalize over night before backing off.