Heat Cherry Puree. Add the sugar mixed with the pectin. Bring to a boil and add glucose (200g). Cook to 225 F and stir. Remove from heat and allow to cool in a shallow container.
Decorate desired chocolate molds and cast in Chocolante Dark Plant Foward CT 60%.
Make a white chocolate ganache with the Belcolade, heavy cream, glucose, and butter.
Create a gianduja with the milk chocolate and hazelnut praliné.
Once pate de fruit and ganache are at the correct temperatures, fill the shells with the three fillings.
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