Lilikoi

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Heat heavy cream, passion fruit, and inverted sugar to 176°F.
Pour onto the Belcolade Blanc Selection, mix well to make a smooth and homogeneous ganache.
When the ganache reaches 95°F, add the butter and emulsify once cooled to 79°F deposit.
Fill the molds with ganache. Let it crystallize at 61°F for 6 hours with an average humidity below 60%.

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