Recipe CITRUS HEART CHOCOLATES - Professionals
www.remycointreaugastronomie.com
Preparation steps: apricot insert and lime ganache, according to Laurent Moreno's chocolate recipe (Le Bonheur, Paris)
Ingredients
- 5 g caster sugar
- 5 g milk powder (26% fat)
- 140 g apricot puree, 10% sweet
- 10 g 100% passion fruit
- 20 g glucose syrup
- 5 g trimoline
- 420 g ivory couverture
- 75 g UHT single cream
- 25 g softened butter
- 25 g Cointreau® 60%
- 200 g liquid cream
- 90 g lime juice
- 3 g lime zest
- 7 g trimoline
- 30 g sorbitol powder
- 375 g dark couverture
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