Bonbon frais Kumquat, Pineapple, Coconut, Star Anise

Combine the purees and star anise in a saucepan and gently heat.
Combine the sucrose, glucose and pectin NH. Whisk into the puree mixture.
Bring to a boil, remove from heat, and whisk in the citric acid.
Allow to cool.
Remove the star anise and mix to a homogenous consistency.

Combine the cream and invert sugar in a saucepan and bring to a boil.
Pour over the milk chocolate and emulsify. When the mixture reaches 35°C add the softened butter.
Deposit into milk chocolate shells at 30°C.

Cast the tempered milk chocolate into the polycarbonate Kit Bar Magma mold to create a thin shell. Allow to crystallize and remove the shells from the mold.