Mould the chocolate, making a shell.
Prepare the gel, caramel, ganache and almond nougat. Make the decoration with the 3D printer.
Pipe the lemon gel in the moulds. Then pipe the caramel, ganache and close with the almond nougat.
Unmould and finish with the lemon gel and the 3D printed decoration.
Used products: Plant-based caramel
Preparation: Plant-based caramel
Heat in the saucepan. When it starts to “smoke” add the first part of the sugar.
As it gradually caramelizes, add the rest, step by step.
Bring milk, neutral nappage, vanilla and lemon zest to the boil. Deglaze, strain and mix immediately, pouring over cocoa butter and chocolate.
Used products: EXTRA VIRGIN OLIVE OIL - LEMON CRUMBLE
43 gplant-based butter
43 gFlour made with 11 grains (farina degli undici grani)
43 ghazelnut powder
43 gorganic white cane sugar
10 glemon zest
Preparation: EXTRA VIRGIN OLIVE OIL - LEMON CRUMBLE
Mix all the ingredients and cook at 165 ° until golden brown.
Used products: Almond Nougat (closing)
Preparation: Almond Nougat (closing)
Temper the chocolate and then add the almond paste and the slightly mixed crumble.
Used products: Madirofolo chocolate ganache
Preparation: Madirofolo chocolate ganache
Bring pea milk and inulin to the boil and emulsify on the chocolate.
Used products: Garda lemon gel
40 glemon juice
67 ginverted sugar
63 gorganic white cane sugar
10 glemon zest
Preparation: Garda lemon gel
Bring all the ingredients to a boil (104°C). Pour into the tray and allow to cool.