Chocolate bonbon éclat d’or yuzu | Valrhona Chocolate
Once the yuzu ganache is made, stack a 4 mm high confectionery frame on top of the first one and pour the ganache at 32°C over the crunchy praliné. Allow
Ingredients
- 600g 10202 PRALINE A/N 60% FRUITE
- 145g JIVARA LACTEE 40%
- 60g BEURRE DE CACAO
- 135g ECLAT D'OR
- 130g Whipping cream 35%
- 40g Inverted sugar
- 355g JIVARA LACTEE 40%
- 50g Fresh yuzu juice
- 65g Fresh butter
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