Ganache Tarragon Raspberry Bon Bon

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Cook the cream and infuse with the tarragon. Sieve out the Estragon.
Rescale the liquid to obtain 210 g of cream again. Heat the infused cream to 185°F and add the sorbitol and inverted sugar.
Pour this onto the Belcolade Origins Lait Venezuela 43 chocolate drops and mix with a spatula to obtain a ganache.
When the ganache reaches 95°F add the cold butter and mix with a hand mixer.

Pipe the ganache in the mould on top of the raspberry jelly and leave to crystalize for 12 hours at 64°F with a humidity level below 60%.
Close the mould with tempered chocolate. Leave to crystalize and demould.

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