Belcolade Lemon Earl Grey Praline

ingredients

105 Portions

Working method

Ganache

Heat lemon juice, sorbitol, invert sugar, glucose and tea bags to to 70°c.
Pour onto the Belcolade Cacao-Trace Selection W. Plant Based and cocoa butter.
Blend with a stick blender to emulsify.
When the ganache reaches 35°C add the plant-based butter and blend again.
When the ganache reaches 28°C deposit into prepared moulds.
Allow to crystallise over night before backing off.

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