Chocolate Alliance

Boil the lime juice and zest, then strain. Add the glucose. Melt the white chocolate. Pour the lime juice and glucose onto the white chocolate and create an emulsion. Add the softened butter. Add the Cointreau®.

Pipe the ganache into the prepared moulds (which have been sprayed lightly green with cocoa butter and chocolate then brushed with gold powder; and coated with the couverture chocolate). Allow to crystallize overnight and seal with tempered chocolate.