Temper the dark chocolate

• Melt two thirds of the dark chocolate over a bain-marie until it reaches 45 °C.
• Off the heat, stir in the remaining chocolate until it cools to 31 °C and is glossy.

Line the moulds

• Pour the tempered chocolate into the moulds, filling them completely.
• Tap the mould to release air bubbles, then invert it to drain the excess chocolate back into the bowl.
• Scrape the surface clean and let the shells set.

Make the passionfruit and vanilla caramel

• Warm the cream with the vanilla seeds and passionfruit puree.
• Cook the sugar with the glucose syrup to a golden caramel, then stop the cooking with the warm cream.
• Stir in the butter and sea salt until smooth and let it cool to room temperature.

Fill the shells

• Transfer the caramel to a piping bag and fill each chocolate shell, leaving a small gap at the top.
• Let the filling set until it is no longer runny.

Seal and finish

• Re-temper the remaining chocolate and spread it over the filled shells.
• Scrape off the excess with a palette knife and let the chocolates crystallise completely.
• Unmould the chocolates and decorate the tops with the design.