130g Strawberry Filling & Topping

Bring the Strawberry Filling & Topping to a boil and emulsify. Pour on a silicon tray and cool down. Using a piping bag, pipe into the chocolate shells halfway.

36g Cream 35%
60g Mandarin Puree
15g Glucose Syrup
14g Dextrose
15g Trimoline
210 Ivana 30% White Chocolate
50g Dry Butter

Bring cream and sugars to a boil, add in warm puree. Pour over the white chocolate and emulsify. When mixture cools to 35°C add butter at room temperature. Emulsify with stick blender. Using a piping bag pipe on top of the strawberry marmalade filling and close the chocolate shell.