Lunar Eclipse

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Bonbon

ingredients	preparation
185g 35% cream 5g dextrose 25g sorbitol powder 15g glucose syrup DE 60 40g low water content butter 1zest lemon 1g cardamom	Heat
250g CHD-S65INAY	Cover and let chill at 90°F/32°C, pass through a chinois, then emulsify with the chocolate previously melted at 90°F/32°C
Pipe truffles of around 1 cm in diameter onto a baking sheet. Apply an acetate guitar sheet and flatten the truffles with another sheet into little discs, like palets d’or.
Q.S. CHD-N70OCOA	Coat with Ocoa™ 70 % dark chocolate couverture.

Disc decoration

ingredients	preparation
Q.S. CHD-N70OCOA	Spread some Ocoa™ 70% dark chocolate couverture finely on an acetate guitar sheet
Cut out circles 1.2 in / 3 cm in diameter. Make a hole in the circles using a tip.
90°C alcohol gold powder	Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or
gold sparkling powder 90°C alcohol	Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or

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