Yuzu and kaffir bonbon

Melt together the butter and the chocolate.
Heat the pulp and leave the lime leaves infusing for 20 mins.
Strain.
Heat the previous infusion and the sugar at 60ºC to dissolve.
Mix everything and mix with a blender avoiding the introduction of air.
Pipe when the ganache reachs 30ºC.

Melt the cocoa butter and add the yellow colouring.
Crush and strain.
Paint the edge of the bonbon mould.
Let it cristallyze and sprinkle silver powder.
Remove the excess of chocolate.
Enrobe with tempered Maragda chocolate.