27 x 37 mm wide, 12 mm thick
Caramelize the sugar, then cool it by mixing in the pre-heated fresh cream.
Bring the total quantity of liquid to 560 g by adding whole milk.
Heat the liquid to 85°C together with the glucose, buckwheat honey, sorbitol and lemon peel, before leaving to infuse for a few minutes, covered with cling film.
Sieve the mixture directly over the chocolate and mix together using a spatula.
Once the mixture is at around 35-38°C, add the butter and finish using a hand mixer until emulsified and smooth.
At 35°C, pour the ganache into 12 mm thick discs.
Leave to crystallize for at least 24 hours at 17°C.
Once crystallized, cut the ganache using a guitar cutter.
Enrobe with So'Choc or Belcolade Selection Noir Intense Cacao-Trace chocolate, scattered with pieces of roasted buckwheat.
In the picture, the ganache has been crystallized beforehand and placed on small So'Choc chocolate discs – to represent a wave – with the help of a piping bag.
Water, a classic source of inspiration, here represented in one of its most elusive forms: the wave. A form in resonance with tasty intention. Here, the combination of dark chocolate and lemon, usually counter-intuitive to the preferences of Stéphane Leroux, finds perfect balance with the fruity acidity of So'Choc chocolate, for wave upon wave of chocolatey pleasure.
