In a saucepan, place cream, inverted sugar and boil to 80°C.
Off the heat, add fresh mint, previously minced, and fresh lime
zests. Let infuse for 10 minutes.
Cover with cling film to preserve the flavours.
In a second saucepan, place butter, sorbitol and dextrose.
Filter the infusion and pour it in the second mixture. Then,
rectify the weight by adding some cream.
Heat, add fresh lime juice.
When the temperature of the mixture is 80°C, pour it on the
cocoa butter ant white chocolate, previously mixed.
Mix the preparation. When the temperature does’nt exceed
35°C, add Iles du Vent rum, mix again.
Pour into a pastry bag.
Let cool to 28/29°C.

Melt cocoa butter to 50-55°C. Add colours and mix together.
Let cool to 28-29°C before spray.

Fill the shells previously decorated, leaving 2 mm high edge.
Let crystallise at least 24 hours to 17°C.
Make the opturation: put a thin layer of crystallised chocolate
on ganache to close the chocolates.
Put a paper sheet or cardboard on mould, then overturn it to
unmould the chocolates. Tap on mould, then remove the mould.