Vietnam Thyme Blueberry

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Let the thyme soak in the 60 g water for 2 hours.
Add the sugar and glucose and leave to caramelize. Stop this process by adding the heated cream.
Sieve the thyme out and pour onto the chocolate. Make sure the ganache does not exceed the 100°F for a good crystallization.
When the ganache reaches 95°F add the cold butter and mix with a blender. Use the ganache at 86°F.

Spray in the mold first with a thin layer of silver and finish with purple colored cocoa butter.
Leave to crystalize minimum 1 hour before molding with chocolate.
Mold the mold with tempered Belcolade Noir Selection CT and leave to crystalize.
Fill the mold up to 1/3 of the volume with the Blueberry Vivafil and fill the rest with the thyme ganache.
Leave to crystalize 12 hours before closing at 61°F with a RH below 60%.
Close with tempered chocolate and leave to crystalize and demould.

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