Moulded Praline

Boil together 150 g of omija juice and 75 g of sguar.
Mix together the remaining sugar and pectin, and add it to omija mixture.
Boil until mixture coagulates in ice water.
Cool mixture and blend together with the rest of the  omija juice in food processor.

Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
Pour over chocolate and mix well.
Mix with omija juice and lemon juice.

Boil together cream and invert sugar.
Pour over chocolate and mix well.
Mix in pistachio paste.