ONDULATION

Preparation

• Dry caramelize the sugar. 
• Reduce the cooking temperature by adding the already-heated fresh cream, cold brew tea, and grated lemon zest. Cover with plastic wrap and leave to infuse for 5 to 10 minutes.
• Next, filter the mixture and adjust the volume of liquid to 450 g using whole milk.
• Add the glucose and sorbitol, then heat to 80°C.
• Pour the liquid over the dark and milk chocolates and stir until completely smooth.
• When the ganache is between 35 and 38°C, add the butter and finish mixing with a hand mixer until perfectly smooth.
• Pour the ganache onto a stainless steel baking sheet and cover with plastic wrap.
• Once the ganache has reached a cream-like texture, use a piping bag fitted with a No. 5 nozzle to pipe it onto your pre-formed mini waves.
• Leave to crystallize for a few hours at 16°C, then coat the mini waves with tempered Belcolade.
• Selection Noir Intense Cacao-Trace dark chocolate, before sprinkling with a few dry tea leaves. 
• Once fully crystallized, store at 16°C and 60% humidity.