Warm cream at 85°c and add Dextrose, glucose and Sorbitol.
Pour onto the Belcolade Selection noir 65% Cacao-Trace chocolate drops and add the soft butter.
Mix with an immersion blender.
Yuzu Jelly
Boil the puree add half of sugar, then add the rest of sugar mixed with pectin NH.
Cook at 103°c.
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