Composition
All ingredients in this recipe need to be organic.
- Almond Lemon Crumble
- Honey Caramel
- Honey Lemon Ganache
HONEY
POT
CT O305-JZLBIO
CT O305-JZLBIO
Composition
All ingredients in this recipe need to be organic.
Mix all the ingredients to obtain a homogeneous crumbly dough. Put the crumble on a baking tray and bake for about 14 minutes at 170°C with open dampers. Leave to cool down.
Heat up the cream together with the honey separately. Dry caramelize the sugar and add the heated cream-honey composition. Add the butter and salt and cook for 2 minutes. Leave to cool down and mix the caramel with an immersion blender when it is at 35°C. Use the caramel at ambient temperature.
Heat up the cream together with the honey, the lemon zest and the lemon juice. Pour onto the Belcolade Selection Lait Organic Cacao-Trace, the Belcolade Selection Noir Organic Cacao-Trace and Belcolade Premium Prime Pressed Cacao Butter Cacao-Trace and mix with an immersion blender. When the ganache reaches a temperature of 35°C add the cold butter and mix again with an immersion blender. Use the ganache at a temperature of 30°C.
Mold a half-sphere mold with tempered Belcolade Selection Lait Organic Cacao-Trace and when the chocolate is still soft, cut out the center by using a small round dough cutter. Mold a second half-sphere with tempered Belcolade Selection Noir Organic Cacao-Trace and put it immediately on top of the first one. Leave to crystalize together. Remove and top the mold with the milk organic chocolate. Fill the chocolate honey pots with the Honey Caramel and then the Honey Lemon Ganache. Decorate with the Almond Lemon Crumble.
