Pineapple Avocado Bonbons

In a saucepan cook for about 10 minutes

Add

Emulsify with hand blender and strain. Final mixture should be 128 g.

Bring to a boil

Add

Cook to 104.6°C.

Remove from heat and add

Spray domes with crystalized yellow cocoa butter. Spray second layer with crystalized green cocoa butter. Cast with crystalized Zéphyr™ Caramel white chocolate. Fill a ¼ of the sphere with pineapple jelly and then fill with ganache. Let the bonbons set overnight. Close domes with Zéphyr™ Caramel white chocolate. Remove from mold.