Virgin Snowballs


Working Method

Lemon Lime Ganache 

Heat Fruit Purees, sorbitol, Invert sugar and glucose to 70°c. Pour onto the Belcolade W. and cocoa butter.

Blend with and 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 crystalize over night before backing off.

Composition & Decoration

1. Prepared Moulds using Belcolade Selection W. Plant-Based Cacao-Trace

2. Lemon Lime Ganache


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