Double the amount of orange puree in the formula and then reduce by 1/2.
Bring the reduced puree, heavy cream and glucose to 80 degrees Celsius.
Place the white chocolate and almond butter in a robot coupe and pour the hot cream mixture over it. Robot coupe it until smooth.
Let it cool to 27 degrees Celsius. Meanwhile, roll almond paste into small balls and place into chocolate lined shells. Once ganache is cooled, pipe the ganache on top.
Allow this to crystallize and then pipe tempered chocolate to seal the shells.
