White chocolate Biancovado and passion fruit

Mix the sunflower oil and coconut oil together, then add the tempered white chocolate.
Blend thoroughly until smooth.

Heat the purees to 60°C, add the pectin previously mixed with 35 g of sugar, and continue cooking.
Heat well, then add in sequence the sugar, isomalt, glucose syrup, and invert sugar.

Cook the mixture until it reaches 72° Brix, then add the citric acid.
Pour into a container, allow to cool, and keep stirring to break the gel.
Blend using a cutter until smooth.

Using tempered white chocolate and polycarbonate moulds, make the shells by first splashing the mould with yellow/orange cocoa butter.
Allow to crystallise, then demould.

Using a piping bag, pipe a small dollop of passion fruit jelly into the bottom of the shells.
Fill with muscovado cremino, allow to set, then cap with white chocolate.