Patte d'ours

1. Boil the cream with the glucose.
2. Pour on the chocolate and emulsify.

1. Cook the purée and the glucose to a boil.
2. Add the sugar and the pectine.
3. Cook to 106°C.

1. Melt the cocoa butter.
2. Pour on the milk chocolate and mix.
3. Pour on the praliné noisette and mix.    

1. Mold the praline shell with Ocoa™ dark chocolate couverture.
2. Pipe the ganache in the chocolate shells.
3. Pipe the lemon jelly over the ganache.
4. Pipe in the praliné noisettes.
5. Close with a thin layer of chocolate.