Inspired by @ateliermelissacoppel Apricot Bouchée class taught online for @savourschool, I changed some flavors around and dropped a bunch of sugar content to bring you this 3 parter Raspberry Hibiscus Chocolate.
The shell is made of white chocolate I caramelized.
The dark red layer is a raspberry compote made from a fresh condensed raspberry purée and gelatin,
The pink is a ganache made with more raspberry purée and hibiscus infused creamer, and the bottom is a walnut crumble made with fresh walnuts from @skunkyfarms.
An infused batch has yet to be made best when fresh so order ahead of time.