Lemon Passion Vanilla Ganache
Infuse heavy cream 35%, vanilla bean and Meyer lemon zest.
Steep for 30 minutes, strain, reserve.
Mix lemon-vanilla infusion with the rest of the ingredients to have an homogenous texture.
Pipe in the casted mould.
Toasted Hazelnut Praline
Toast the piedmont hazelnuts.
Cook the sugar at 120° C.
Add the nuts and caramelize.
Set aside to cool.
Blend in the Thermomix until you get fine granules.
Cook the toasted hazelnut praline with Cacao Barry – Pure Hazelnut Paste (100%).
Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.
Toast the Soba-Cha tea for 3 Minutes at 350°F, blend and sift into a fine powder.
Mix all ingredients together to have a homogenous texture.
Spray bonbon mould with the colored Cocoa Butter. Melt and temper with Cacao Barry Ghana “Origine” Milk Couverture 40% and the Cacao Barry Cocoa Butter 100% Mini Pistoles. Cast moulds and fill with praline and ganache.