Mango, vanilla and tamarind bonbon

Melt the chocolate.
Heat together the pulp, the tamarind and the vanilla.
Strain.
Heat the previous infusion at 60ºC with the sugars at 60ºC to dissolve.
Mix everything and mix with a blender avoiding the introduction of air.
Slowly add the diced butter.
Pipe when the ganache reachs 30ºC.

Melt the cocoa butter and add the yellow colouring.
Crush and strain.
Repeat this process with the black colouring.
Fill the bonbon mould using the two colours.
Let it cristallyze and sprinkle the gold powder.
Remove the excess.
Coat with tempered Maragda chocolate.