Complexity level  

27 x 37 mm wide, 12 mm thick


1 So'Choc chocolate ganache with lemon and honey
  • Sugar 140 g
  • Fresh cream (35% fat) 420 g
  • Buckwheat honey 90 g
  • Glucose DE60 90 g
  • Crystallized sorbitol 20 g
  • Zest of one lemon, grated
  • 360 g
  • 170 g
  • Butter 20 g

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.

Created by Stéphane Leroux

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.

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