Lime Sour Cream Marshmallow - Lime Curd Ganache - Cara Crakine

For The Molds:

Use Cacao Barry Bar Molds


Spray the bar molds with tempered plain cacao butter at 32C and lightly sprinkle silver flakes all over them.
Using low pressure, light spray jade green tempered cocoa butter at 32C all over the molds.
Then lightly spray tempered white cacao butter at 32C all over the molds. Crystallize at 17C for 10 minutes in the fridge.
Then, when the molds are at 20C make the shells with tempered Alunga 41% milk chocolate.