CARMA® Port Wine and Fig Bonbon

Bring the cream, port wine, fig puree, sugar and cloves to the boil. Let cool down to 40 ° C.
Melt the couverture to 35 ° C. Combine all ingredients, including the butter. Emulsify with a hand mixer.

Fill praline molds with pre-crystallized Dark Padera couverture.
Pour in the ganache at 29°C, let it crystallize and close.
Apply strips of the same pre-crystallized couverture to the candies.
Pre-crystallize cocoa butter colored green.
Place the trees in the freezer for about 5 minutes and spray evenly with the cocoa butter.
Pre-crystallize white colored cocoa butter.
Repeat the process described above, but only spray the pine tips.
Decorate with gold flakes as desired.