Bonbon Kalamansi Coriander

Cook the sugar and water to 118ºC and add the hazelnuts, cook until caramelized and add the coriander seeds
Let cool down over a silpat and grind using a food processor
Add the melted couvertures and temper to 21ºC on a marble top. Pour a 3mm layer

Warm up the cream and add the zests
Add the trimoline, glucose and the kalamansi juice 
Bring to a boil and emulsify with the chocolates
Pour a 6mm layer on top of the praline