LEMON TEA & PARSLEY BONBONS

Wyjątkowe połączenie świeżej natki pietruszki i cytrynowej herbaty zamknięte w formie eleganckiej praliny. Delikatna ganache z białej czekolady Barima Artisanal 29%, warstwa żelu z cytrynówką i chrupiące nadzienie z prażynkami Royal tworzą harmonijną kompozycję smaków i tekstur. Świeżo, ziołowo, z nutą cytrusowej lekkości.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%

Code CHB28XXB3

COCOA BUTTER

Code 2371

CRISPY FLAKES ROYAL

Code 332451

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Recipe

Lemon tea - liquor gel

Ingredients:

80gSugar

150gLemon liquor

40gLemon juice

150gWater

10gLemon tea

4gAgar

Preparation:

Brew tea in water and then boil it with sugar, lemon liquor, lemon juice and agar. Leave it aside to set and solidify. When solidified, blend it using a hand blander until the consistency of smooth gel is obtained. Apply the ready-made gel into chocolate shells.

Parsley ganache

Ingredients:

250gBarima Artisanal White Chocolate 29% (code CHB28XXB3)

40gBarima Artisanal Cocoa butter (code 2371)

200gCream 30% fat

40gSorbitol

40gParsley

50gLime juice

Preparation:

Boil cream with sorbitol add parsley. Blend it using a hand blender and leave aside for 12 hours to infuse. Then heat it up, strain through a fine sieve or gauze and combine with chocolate and cocoa butter. Add lime juice and emulsify the ganache using a hand blender. Use it to fill the previously prepared chocolate shells with lemon tea gel.

Crunchy filling

Ingredients:

150gBarima Artisanal White chocolate 29% (code CH26XXB3)

100gButter

90gBarima Artisanal Royal crispy flakes (code 332451)

Preparation:

Melt chocolate with butter, add crispy flakes and stir. Spread a thin layer of crunchy mass and refrigerate. Cut out desired shapes and insert as the last component of the bonbons filling.

Close bonbons with tempered Barima Artisanal White chocolate 29% (code CHB28XXB3).