Raspberry and star anise fruity water based chocolates

Pour some red cocoa butter and scarlet creative powder onto a piece of silicone paper.
Using a gloved thumb, dip it first into the red cocoa butter and then the scarlet creative powder, press your thumb into the inside of the half sphere mould in a circular motion create a swirl.

Shell the moulds with pre-crystallised milk chocolate ecl1pse. Allow to set for about 1 hour before filling them.

Warm together in a saucepan.

Stir in.
Boil for one minute. 

Stir in.
Cool to 29°C.
Pipe 3 g into base of the moulded chocolate shells.

Mix and bring to the boil together. Infuse star anise for 10 minutes.
Leave to cool to 32°C.

Pre-crystallise.
Emulsify the oat milk infusion and chocolate together with the hand mixer.

Pipe 4g of ganache on top of each fruit layer. Allow to set for a few hours.
Close the chocolate shells with pre-crystallised milk chocolate ecl1pse.
Leave to set at 12°C for at least 2 hours before unmoulding the chocolates.