Lemon Grass Evoque

Used Cacao Barry products
Entremets Creations

Lemon Grass Evoque

Created by
  • Renata Arassiro
    Chef and Callebaut® Chocolate Ambassador Brazil
Level
level 2

(No added sugar and no artificial color)

Used Cacao Barry products
Recipe components

Ganache

IngredientsPreparation

Boil the cream and infuse  the lemon grass for 10 minutes
Sieve and rescale 200g 
Emulsify and pour into the silicone mold 
Freeze and unmold
Apply the velvet effect 
Let them rest

Velvet mixture

IngredientsPreparation

Melt the cocoa butter and the chocolate
Add the clorella and mix
Crystalize and apply

Assembly

Dip the bottom of ganache into crystallized Evocao™ WholeFruit Chocolate
Place it over cocoa nibs 
Decorate