LEMON
CHOCOLATE BONBON

Complexity level

Makes 24 bonbons.

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

Composition

Lemon Crunchy
Lime Jelly
Chocolate Mold

Steps

1 Lemon Crunchy

Ingredients

Pralicrac lemon 100 g

Preparation

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

2 Lime Jelly

Ingredients

Yellow Pectin PatisFrance 6 g

Starfruit Lemon PatisFrance 10 g

Lime 80 g

Water 75 g

Sugar 120 g

White rum 20 g

Preparation

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

3 Chocolate Mold

Ingredients

Belcolade Selection Blanc Extra Cacao-Trace 190 g

Belcolade Cocoa Butter Cacao-Trace 5 g

Liposoluble yellow dye 1 g

Preparation

Temper the white chocolate and fill the molds.

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