1. Make a hot infusion of 300 grams of water and 60 grams of lemon grass, filter after 4 minutes. 
2. Weigh 340 g of infusion, cool, add the soy protein, pass through the blender and dissolve the sugars and salt in the infusion.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastly add the melted milk fat and cocoa butter at about 40ºC.
5. Emulsify correctly and pre-crystallize at 30/32ºC.

1. Heat the juice with the pectin and sugar.
2. Add the rest of the sugars.
3. Cook until 70/75º Brix.
4. Set aside until needed.
5. Strain through a coarse sieve to break up the gel structure before using and add the zest and cardamom.

Melt and mix the two ingredients, set aside.