Red Swirl

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Put pomegranate puree, lemon juice and sugar (1) in a pot and bring it to a boil.
Mix sugar (2) and pectin in a bowl; slowly add into the boiling mixture using a whisk.
Turn into medium heat; cook it until 107°C.
Pour it onto a silpat, cover with plastic wrap.
When it cools down to 30°C, hand blend it until smooth, pipe it into the chocolate shell.

Heat whipping cream and trimoline to 70°C; warm the lemon puree in a separate bowl.
Add lemon puree into the cream mixture.
Pour the mixture into the Belcolade Selection Blanc CT, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
Pipe the ganache into the chocolate shell when it reaches below 28°C.

Temper the red and white cocoa butter until 30-31°C.
Make the swirl pattern using red cocoa butter on the chocolate mould.
Using a spray gun, apply the white cocoa butter to the chocolate mould.
After the cocoa butter has crystallized, coat it with tempered Belcolade Selection Blanc CT as a chocolate shell, leave it to crystallize for an hour.
Fill in the pomegranate jelly at the bottom and lemon ganache at the top, then leave it to crystallize for 2-3 hours.
Lastly, close the mould with tempered Belcolade Selection Blanc CT.
Demould after crystallization and store it at 16-18°C.

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