Mini Bonbon Hazelnut Praliné - Yuzu Marmalade

Pierce yuzu and poach yuzu in salt water in order to remove bitterness

Mix together

Once yuzu are poached, cut in half, remove heart and seeds. Blend yuzu, sugar, pectin, and all remaining ingredients in Robot Coupe to marmalade consistency

Vacuum seal and poach at 90°C (194°F) in thermocirculator until cooked.

Melt together

Mix

Crystallise hazelnut praline two ways:

1/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter together. Mix milk powder and Praliné 55% Noisettes Piémont. Mix the chocolate and praliné and use table top method to crystallise.
2/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter, crystallize. Mix milk powder and Praliné 55% Noisettes Piémont. With paddle attachment, add crystallized chocolate / cocoa butter. Pour in the praliné while mixing.

Spray chocolate shell with crystallised coloured cocoa butter.

Mould shell with crystallised Harmonie Lactée Milk Chocolate.

Pipe a small amount of yuzu marmalade at bottom of shell.
Pipe crystallised Morella Origin Hazelnuts Praliné on top. Let it set.
Close shell with crystallised Harmonie Lactée Milk Chocolate and unmould.
Advice: you can substitute yuzu by lemon (with the same proportions).