Scald cream and let cool to below 160° F. Slice open the vanilla bean; remove the seeds and add to the cream. Whisk in melted Peter’s® Maridel™ milk chocolate and mix until consistent. When cooled to less than 130° F, add invertase. Deposit into shells (transfer sheet mould if desired) made with Peter’s® Lenoir™ semisweet chocolate and bottom.

Yield: Approximately 80 pieces