Recipe
Bring the cream to a boil with the invert sugar.
Gradually pour on the melted P125 COEUR DE GUANAJA mixed with the clarified butter. Emulsify with a rubber spatula. Mix with an immersion blender to smooth the texture. Allow to cool to about 28/30° C (82/86° F) and fill the chocolate shells with a disposable pastry bag.
Allow to crystallise at 17° C (63° F) and seal the shells.