Used products: Cardamom-infused Esmeralda bar
2 ggreen cardamom
Preparation: Cardamom-infused Esmeralda bar
Melt the Esmeralda dark chocolate couverture and place in a container or vacuum bag with crushed green cardamom.
Seal and keep in the warmer at 40°C for 48 hours.
Take out and filter the infused chocolate.
Temper the chocolate and pipe into the moulds.
Leave to crystallise.
Unmould and decorate with a strip of the bar, previously moulded and painted with cocoa butter and green colouring paint to obtain a velvet effect.
Pack and store.