Rhubarb, orange and ginger fruity water based chocolates

Pour some citrus cocoa butter and gold creative powder onto a piece of silicone paper.
Using a gloved thumb, dip first in the citrus cocoa butter and then the gold creative powder.
Press your thumb into the inside of the half sphere mould in a circular motion to 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.

Bring to the boil together. 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.