Simplicity which is, in its perfect form, a symbol of divine protection towards humanity and nature. It’s an harmony and proportion index as well as its filling is a balance of fresh and citrusy taste.
75g Cacao Barry Ghana milk chocolate 10g cane sugar
Dip the ganache prepared into the chocolate mixed with cane sugar
0.5g mandarine peel 45g mandarine pulp 4.5g lemon juice 15g cream 10g isomalt 90g Cacao Barry Ghana milk chocolate
Warm up to 35°C the lemon pulp and juice, the cream and the Isomalt. Pour on the melted chocolate. Mash with the cutter for 8 minutes.
MAIONESE GANACHE WITH GIANDUJA CHOCOLATE
30g cream 1/3 vanilla bean 15g isomalt 20g hazelnut cream 25g Cacao Barry Cuba dark chocolate
Dunk the pralines in 40g of Cacao Barry Ghana milk chocolate and 10g of Cocoa butter.