Santo Tomas 70% Dark Chocolate Couverture

130g Red Cherry Filling & Topping

80g Cream 35%
15g Glucose Syrup
15g Dextrose
23g Sorbitol
170g Ivana 30% White Chocolate
25g Dry Butter
4g Matcha

Mix together the cream and sugars, warm to 50°C. Melt the white chocolate and emulsify with the cream mixture. Cool to 35°C. then add in the butter and matcha. Use at 28°C and pipe into the second half of the shells.