FRUITÉ

Bring to the boil and infuse 100 g of fresh orange juice, 10 g
orange zests, 40 g dextrose, 35 g sorbitol powder, 5 g Wild
berry flavored tea leaves. Add and bring to the boil 150 g
cream (minimum of 35% fat content). Pass through a sieve and
pour over 400 g Milk Couverture Chocolate Callebaut 845NV
(33%) or 50 g Callebaut Dark couverture chocolate 811NV
(54%). Add at 30°C 50 g butter and 80 g Cointreau® 60%.
Coat the molds with Milk Couverture Chocolate Callebaut
845NV (33%). Fill the molds. Leave to cristalise and seal with
couverture chocolate.