Used products: Liquid cane honey filling
190 gcane sugar honey
10 gglucose syrup DE 60
1 bean(s)Haiti vanilla
Preparation: Liquid cane honey filling
Mix the three ingredients and set aside.
Used products: Lime ganache
140 glime juice
5 glime zest
80 g35% cream
60 ginvert sugar
50 gglucose syrup DE 60
140 ganhydrous butter
Preparation: Lime ganache
Grate the lime peel using a "microplane" and immediately add to the lime juice.
Dissolve the sugars in the juice, add the liquid cream and heat to about 30ºC.
Separately melt the two couvertures and anhydrous butter to about 45/45ºC.
Add the aqueous phase to the couvertures and mix until well emulsified.
Used products: Assembly
Pre-crystallize the cocoa butter and use to sparingly line the mini half-bûche chocolate moulds.
Then, pre-set the Haiti 65% cacao dark chocolate couverture and use to line the chocolate moulds.
Dispense a drop of cane honey and vanilla filling into each mould, followed by some lime truffle ganache when its temperature has reached about 32ºC.
Allow to set for a few hours and then seal the base with Haiti 65% cacao dark chocolate couverture.
Unmould and reserve.