VANILLA GANACHE
Boil the cream, invert sugar and salt together. Pour a third at a time over the dark and milk chocolate couverture to make an emulsion. Then add Fusion Vanilla and the unsalted butter. Mix with a hand blender taking care not to create any air bubbles. Place in a piping bag and cool to 30 °C.

CHOCOLATE SHELLS
Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate. Line the polycarbonate moulds with a layer of the tempered chocolate to make the shells and leave to crystallise. Fill the shells with the vanilla ganache (6 g per mould), then leave to crystallise. Seal the shells together.