Used products: Gelified lemon filling with sansho
200 glemon juice
10 gyellow pectin
140 gglucose syrup DE 44
12 gcitric acid solution
8 gfinely grated lemon zest
4 gsansho powder
Preparation: Gelified lemon filling with sansho
Heat the water and lemon juice with the pectin and the 70g sucrose.
Add the 840g sucrose and glucose syrup.
Boil until 70/75° Brix.
Incorporate citric acid.
Sieve through a thick mesh to break the structure of the gel before use.
Incorporate lemon peel and sansho.
Used products: Fresh rosemary and Esmeralda ganache
Preparation: Fresh rosemary and Esmeralda ganache
Infuse 45g fresh rosemary in 500g hot water. After a few minutes, strain.
Weigh out 450g of the infusion and dissolve the sugars and salt.
Pour over the coverture-anhydrous butter mix.
Emulsify correctly and temper at 32°/33°C.
Used products: Other
Coloured green chocolate gun spray: Zéphyr™ white chocolate and green colouring
Used products: ASSEMBLY
Temper the deep green gun spray and with an airbrush, spray the semi-sphere moulds.
Repeat the operation with the coloured green chocolate gun spray.
Finally temper the Esmeralda dark chocolate couverture and line the moulds.
Pipe a dot of lemon and sansho gel in the moulds.
Next, fill the mould with the fresh rosemary and Esmeralda ganache.
Leave to crystallise a few hours and cover.
Unmould and paint with green paint, creating a droplet effect on the chocolate.