Storm

Recipe

Created by

Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Sablé Breton

ingredients	preparation
62g egg yolks 126g fine sugar 184g T55 flour 6g baking powder 0.2g salt 124g unsalted butter	Mix all ingredients in a food processor. Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes. Cut into lightning bolt shape.

Gianduia and Sicilian Lemon Ganache

ingredients	preparation
190g M-6GD-N 85g 35% cream 28g lemon zest	Boil together cream and lemon zest in sauce pan. Pour over gianduja and mix well.

Lime Marshmallow

ingredients	preparation
140g fine sugar 50g lime juice 110g invert sugar 56g gelatin mass	Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C. Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.

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