- Melt the cocoa butters to 95ºF/ 35ºC, swipe molds with various colors, followed by the white. Cast the mold once with the tempered white chocolate. Fill halfway with the Yuzu Jelly. Top with the Lemongrass Ganache and let it set overnight. Close the pralines with more tempered white chocolate and let it set. Tap the mold on the workbench to release pralines from mold.
- In a sauce pan combine the yuzu and first amount of granulated sugar, glucose and bring to a boil. In a separate bowl, Combine the pectin and second amount of sugar. Add to the boiling mixture, boil for 2 minutes, cover and refrigerate.
- In a sauce pan combine the heavy cream, glucose and bring to a boil, add lemon juice puree and desired aroma 4-6 drops. Strain over white chocolate. Allow the mixture to cool to 90ºF/32ºC; add butter with an immersion blender.
- Fruits (citrus, tropical, berries, etc.)
- Room Temperature
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