Lemon and Basil Molded Bonbons
These beautifully balanced and refreshing bonbons offer acidic and herbal notes paired with white chocolate. Colorful cocoa butter prints draw the eye and hint at the experience to come.
Recipe
Created by
- Russ Thayer - Chef Callebaut, Chocolate Academy Canada
Casting the Shells
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Lemon Jelly
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Basil Paste
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Basil Ganache
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Assembly
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Decoration
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