Original creation by Serge GRANGER,
Chocolate Maker Confectioner
International trainer
LEMON MILK GANACHE
Chef :
Brand
Quantity :
Recipe for around 150 pieces
recipe for lemon chocolates
INGREDIENTS
Ingredients
2 lemons (juice and zest)
Sugar
400 g cream 35%
220 g lemon confit
60 g sorbitol
500 g milk couverture chocolate 36%
50 g cocoa paste
75 g St-Rémy® 60%
Step
Make a confit:
Slowly heat the juice and zest of lemons with the same
weight of sugar. Basically, the process consists in gradually
replacing the water of the fruit by sugar. Set aside.
Bring to the boil cream, lemon confit and sorbitol
Mix milk couverture chocolate and cocoa paste.
Cool to 30°C and add St-Rémy®.
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