Praline Slice Lemon balm with Dark Grenada 70%

Crispy lemon balm gianduja

Ingredients Preparation
  • 5g
    lemon balm, dried
  • 300g
    White Ivoire 35% - Coins - 1.5kg
  • 50g
    callebaut pailleté feuilletine

Finely chop the lemon balm. Mix with the praliné and solidified couverture, Fold in the Pailleté Feuilletine and spread out to a thickness of 5 mm.

Ganache

Ingredients Preparation

Bring the cream and fondant to the boil. Brown the butter to a “beurre noisette”, pour it over the couverture and blend. Make a 1-cm frame with the ganache.

Assembly

Cover the cooled ganache with Dark Fahey 52% Couverture.

Get in Touch