| • | 4 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 4 oz. The Perfect Purée Coconut Puree, thawed |
| • | 4 oz. heavy cream |
| • | 4 1/2 oz. invert sugar |
| • | 1 1/2 oz. butter, softened |
| • | Hawaiian Single Origin Milk Chocolate, or chocolate of choice |
| • | 1 oz. unsweetened toasted coconut |
| |
| Method: |
| 1. | Combine Sweet Hibiscus and Coconut Puree. Gently cook down until reduced by half. |
| 2. | Combine cream, invert sugar and puree, heating to a simmer. |
| 3. | Pour hot cream mixture over chocolate. |
| 4. | Gently stir hot cream into chocolate, little by little. |
| 5. | Mix in softened butter, blending with an immersion blender until fully incorporated. |
| 6. | Paint or spray a polycarbonate mold with colored cocoa butter. In each cavity, place a few of the toasted coconut pieces. |
| 7. | Cover and fill the remaining pieces that are ready to be assembled. |
| 8. | Temper chocolate, creating shells in the mold. Fill each cavity 3/4 full. |
| 9. | Back with chocolate. |
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