LEMON FRUIT
- Level:
-
Difficult
- Makes:
-
40 bonbons
A 100% plant-based bonbon. Indulgent and good for you and for the planet. As with my other creations, I have used completely plant-based ingredients to reduce the environmental impact that animal products and their derivatives have on our planet. The European livestock sector, to quote some figures, releases the equivalent of 502 million tons of CO2 throughout the year, but if we also consider the indirect emissions of greenhouse gases - for example those deriving from the production of feed or from deforestation - these would approach 704 million tons of CO2. An exorbitant figure that exceeds the 655.9 tons produced by the vehicles circulating in the EU. The pollution produced by intensive farming is therefore greater than that produced by transport. (Source: GreenPeace Report Fortifying the crisis - How European animal husbandry feeds the climate emergency). My bonbon enhances the Madirofolo chocolate and delivers a fresh experience thanks to the powerful flavor of the Lemon of Garda. The Lemons come from the Limonaia Antichissima Malora of Gargnano, on the Brescia shore of Lake Garda. It is an ancient construction dating back to XVI century where local and centuries-old lemons are grown. There the lemons are grown, pruned and cared for according to tradition, following absolutely natural methods, exactly as it used to be done hundreds of years ago. The plants grow on lumber poles, and the irrigation channels are made according to the engineering method used back in the 16th century. The ganache and plant-based caramel contain pea milk, produced in Italy without the use of soy or any genetically modified ingredients. In addition, it has a high vegetable protein content. The almond is rich in fibre and it’s good for our nervous system, thanks to its magnesium content which helps the body to deal with stress and fatigue. It has anti-inflammatory properties, thanks to the "good" Omega-3 fatty acids and useful properties for the well-being of the bones, thanks to the high calcium content.
Preparation and Assembling
Mould the chocolate, making a shell.
Prepare the gel, caramel, ganache and almond nougat. Make the decoration with the 3D printer.
Mounting:
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.
Plant-based caramel
Used products: Plant-based caramel
-
74 gorganic white cane sugar
-
74 gneutral nappage
-
74 gPea milk
-
10 glemon zest
-
22 gCB
-
1 piece(s)Madagascar vanilla pod
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.
EXTRA VIRGIN OLIVE OIL - LEMON CRUMBLE
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.
Almond Nougat (closing)
Used products: Almond Nougat (closing)
-
25 gExtra virgin olive oil - lemon crumble
Preparation: Almond Nougat (closing)
Temper the chocolate and then add the almond paste and the slightly mixed crumble.
Madirofolo chocolate ganache
Used products: Madirofolo chocolate ganache
-
82 gPea milk
-
6 ginulin
Preparation: Madirofolo chocolate ganache
Bring pea milk and inulin to the boil and emulsify on the chocolate.
Garda lemon gel
Used products: Garda lemon gel
-
40 glemon juice
-
67 ginverted sugar
-
63 gorganic white cane sugar
-
3 gpectin
-
24 gwater
-
10 glemon zest
Preparation: Garda lemon gel
Bring all the ingredients to a boil (104°C). Pour into the tray and allow to cool.
Comments