Salted Milk Chocolate Passion Fruit Bonbon

Mix together the sugar and pectin. Set aside.
Heat the water and passionfruit puree to a temperature of 45 degrees C. Whisk in the pectin sugar mixture.
Cook to a temperature of 104 degrees C.
Once cooled and set, reconstitute the gel.

Temper the chocolate and the praline paste.
Mix in the French biscuit to evenly coat.
Sheet the mixture to 2 mm. Refrigerate to set.
Cut out disks of the insert according to size of the chocolate mould and reserve in the refrigerator.

Melt the chocolate to 35 degrees C.
Warm up the cream, invert sugar and liquid glucose to 40 degrees C.
Pour over melted chocolate mix well.
Add the butter at ambient temperature and emulsify. Add salt to taste.

Using Milk Chocolate (823) to mould, create chocolate shells.
Pipe some of the passionfruit gel into the shell.
Pipe in the salted milk chocolate ganache leaving space for the hazelnut crisp.
Before the ganache sets, place a disk of the hazelnut crisp into the mould.
Allow ganache to crystallize and seal.