LEMON
CHOCOLATE BONBON

Complexity level  

Makes 24 bonbons.

Mold: bonbon tray 275 x 275 caps PC36 code 82520 Mallard Ferriere.

Café Ambré

Steps

1 Lemon Crunchy
Ingredients
  • 100 g
Preparation

Melt the Pralicrac at 30°C. Fill half of the white chocolate molds.

2 Lime Jelly
Ingredients
  • Lime 80 g
  • Starfruit Lemon PatisFrance 10 g
  • Water 75 g
  • Sugar 120 g
  • White rum 20 g
  • Yellow Pectin PatisFrance 6 g
Preparation

Bake all ingredients at 103°C and set aside. Fill half of the white chocolate molds.

3 Chocolate Mold
Ingredients
  • 5 g
  • Liposoluble yellow dye 1 g
Preparation

Temper the white chocolate and fill the molds.

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