Lotus Leaf

Moulded bonbons

Lotus Leaf

Created by
  • Vincent Vallée
    French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet
level 3
Recipe components

Pastry Gun Sparkly Green


Melt together all ingredients at 45°C.
Leave to cool to 26°C and spray thinly into moulds.
Turn upside down to remove excess chocolate and leave to crystallize.

Hazelnut Praliné

  • 25g
    Piémont hazelnuts
  • 25g
  • 8g
  • 0.5g

Roast hazelnuts at 150°C for 15 minutes.
Mix together sugar, salt and water, and heat up to 120°C.
Add hazelnuts and make into grainy mixture.
Caramelise and pour onto tray. Leave to cool and crush slightly.

Crunchy Hazelnut Praliné 100 g/tray


Mix together hazelnut praliné and hazelnut paste.
Melt cocoa butter at 45°C and add.

Ganache Passion Fruit Banana Alunga™ 100 g/tray

  • 38g
    passion fruit puree
  • 15g
    Banana purée
  • 5g
    invert sugar
  • 6g
    glucose syrup DE 40
  • 3g
    anhydrous butter

Boil together passion fruit puree, banana fruit puree, invert sugar and glucose.
Leave to cool to 70°C, pour over chocolate and emulsify.
Add dry butter at 35°C.


Spray thin layer of green chocolate at 26°C into moulds.
Temper Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa and mould two praline trays.
Fill one praline tray with ganache passion fruit banana Alunga™, fill the other with crunchy hazelnut praliné and leave to crystallise at 6°C for 20 minutes.
Put on gloves and carefully assemble two halves together.