Putomayo

Boil the coconut purée. In a different, pot make a dark caramel with the sucrose and glucose syrup.
Deglaze with the hot coconut purée. Cook on medium heat to 105ºC.
Hand blend.
Set aside.

In a pot, warm the purée and sugars to 40ºC.
Melt the chocolate and cocoa butter and make an emulsion with the purée.
Set aside.

Grind the Maria cookies. Melt the chocolate.
Mix everything together and temper to 23.5ºC.
Spread in a silicone mat, place in the fridge and, once it has crystallized, cut it with a round cutter and set aside.

Spray brass colored cacao butter tempered at 31ºC in the half sphere molds.
Place the spray gun a bit in angle, so it doesn’t cover the entire surface.
Spray after chocolate brown colored cacao butter tempered at 31ºC.
Make the shells with tempered milk chocolate. Place in the fridge for 15 minutes.
Pipe the coconut caramel in the shells.
Pipe the passion fruit ganache at 29ºC on top of the coconut caramel.
Place the galleta crunch on top of the ganache.
Place in the fridge for 10 minutes and then let crystallize at 17ºC for 24 hours before closing with tempered milk chocolate.