Naga 58% Dark Chocolate Couverture

200g Cranberry Filling & Topping Mash up the cranberry Filling & Topping and pipe half way into the chocolate shells.

65g Lemon Filling & Topping
25g Inverted Sugar
15g Glucose Syrup
300g Ivana 30% White Chocolate
50g Cocoa Butter

Warm sugars and lemon Filling & Topping to 30°C. Melt the cocoa butter and chocolate and temper to 40°C. Combine everything and emulsify. Pipe into the second half of the chocolate shells.