Yield: 88 pieces; depending on size.
Ingredients
|
Heavy cream: |
135g |
|
Zest: |
2 limes |
|
Lime juice: |
15g |
|
Glucose: |
30g |
|
Lemongrass puree: |
100g |
|
Cocoa butter: |
60g |
|
Bulk milk chocolate: |
100g |
|
Bulk white chocolate: |
150g |
|
Butter: |
50g |
Preparation
- Use a round shape stencil to make bottoms on parchment paper or spread a thin layer of tempered dark chocolate on parchment paper. Cut out circles with a conical round cutter. Evenly space circles on parchment paper, allowing distance. Cover with additional parchment paper. Use a heat gun to lightly warm the surface of the circles. Immediately place a plate on top, and flip upside down.
Directions
- Bring the cream with the zest, glucose and lime juice to a boil.
- Let infuse until the cream reaches a temperature of approximately 95°F.
- Add the melted cocoa butter to the tempered milk and white chocolate.
- Pour the cream through a sieve over the mixed milk and white chocolates and cocoa butter. Add the creamy butter. Mix well.
- Pipe the ganache into a rosette shape on top of the bottoms by using a star-piping tip.
- Allow to cool for approximately 30 minutes.
- Bring the centers to room temperature before enrobing in dark chocolate.