Lemon Grass Evoque

(No added sugar and no artificial color)

Recipe

Created by

Ingredients	Preparation
220g Evocao™ WholeFruit Chocolate 200g Heavy cream 5g lemon grass	Boil the cream and infuse the lemon grass for 10 minutes Sieve and rescale 200g Emulsify and pour into the silicone mold Freeze and unmold Apply the velvet effect Let them rest

Ingredients	Preparation
50g Deodorized Cocoa Butter 50g Zéphyr™ 3g Chlorella Powder	Melt the cocoa butter and the chocolate Add the clorella and mix Crystalize and apply

Dip the bottom of ganache into crystallized Evocao™ WholeFruit Chocolate
Place it over cocoa nibs
Decorate