LEMON MILK GANACHE

Make a confit:
Slowly heat the juice and zest of 2 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:
400 g cream 35%
220 g lemon confit
60 g sorbitol

Mix:
500 g milk couverture chocolate 36%
50 g cocoa paste
Cool to 30°C and add:
75 g Rémy Martin® 50% vol