RUGOSO LIME BONBON

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

RUGOSO GANACHE

Ingredients Preparation
  • 365g
    35% fat liquid cream
  • 65g
    fresh butter
  • 30g
    liquid sorbitol
  • 30g
    glucose
  • 30g
    inverted sugar syrup
  • 215g
    Ghana
  • 350g
    Rugoso

LIME FRUIT PASTE

Ingredients Preparation
  • 220g
    apple juice
  • 385g
    lemon juice
  • 70g
    caster sugar
  • 15g
    yellow pectin
  • 600g
    granulated sugar
  • 150g
    glucose
  • 7g
    tartaric acid

ALMOND CROUSTILLANT

Ingredients Preparation
  • 60g
    Pailleté Feuilletine™
  • 130g
    Alunga™
  • 3g
    fine salt
  • 190g

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