Pumpkin caramel

Lemon Juice 1/8 tsp <1%

Sugar 2oz 10%

Glucose 1oz 6%

Heavy Cream 3.5oz 20%

Pumpkin Puree 2oz 10%

Spice 1/2 tsp <1%

Milk Chocolate- Chopped 9oz 49%

Brandy 1oz 5%

Combine lemon juice and sugar- cook until a nice amber color

Heat the glucose and heavy cream untill a boil. add in the caramel

add in the pumpkin and spices

pour of the chocolate- stir until melted

add in brandy

Polycarbonate Mold 

 In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out