RUGOSO LIME BONBON

Christmas/New Year

RUGOSO LIME BONBON

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Recipe components

RUGOSO GANACHE

IngredientsPreparation
  • 365g
    35% fat liquid cream
  • 65g
    fresh butter
  • 30g
    liquid sorbitol
  • 30g
    glucose
  • 30g
    inverted sugar syrup

LIME FRUIT PASTE

IngredientsPreparation
  • 220g
    apple juice
  • 385g
    lemon juice
  • 70g
    caster sugar
  • 15g
    yellow pectin
  • 600g
    granulated sugar
  • 150g
    glucose
  • 7g
    tartaric acid

ALMOND CROUSTILLANT

IngredientsPreparation