Jijona passion fruit turrón

Heat the couverture to 45ºC in a microwave.
Cool it down to 31ºC and immediately mould into a fine film.

Heat the pureed passion fruit, inverted sugar, glucose syrup and salt to 25°C. 
Partially heat the couverture and cocoa butter to 45°C.
Add the first part of the recipe to the hot toppings and emulsify the mixture using a blender.
Fill a single-use piping bag, and when it reaches 30°C, measure it out into the coated mould until it is 75% full.
Add about 10 cubes of candied ginger, scattering it across the surface of the turrón, and leave it to stand in a cold room.

Heat up the cocoa butter and add the hazelnut paste. 
Emulsify the mixture well and cool it down to 26ºC.
Measure out onto the passion fruit ganache until the mould is 95% full.

Melt the cocoa butter and pour over the chocolate in drops, add the liposoluble dye and emulsify.