The Stalagmite
Lime and pistachio praliné
400g Cacao Barry Bronte pistachio praline
50g Pailleté feuilletine
200g Cacao Barry Ghana milk chocolate
1 zest of 2 limes
- Mix the praliné with the lime zest and the tempered Ghana couverture.
- Add the Pailleté feuilletine.
- Pour into a 30x30cm frame, 5mm high.
- Leave to crystallize.
Lemon grass ganache
120g lemon grass pulp
25g glucose
90g cream
300g tempered Cacao Barry Ghana couverture
150g tempered Cacao Barry Cuba couverture
50g butter
- Heat the lemongrass, glucose and cream to 32°C.
- Pour onto the 2 tempered couvertures.
- Add the butter and mix to homogenize.
- Add a second frame on the lemon praline.
- Fill the second frame.
- Smooth.
- Leave to crystallize for 10 hours.
- Dip in tempered Cacao Barry Or Noir couverture.