Lemon Grass Evoque

(No added sugar and no artificial color)

Recipe

Created by
  • Renata Arassiro - Chef and Callebaut® Chocolate Ambassador Brazil

Ganache

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

Velvet mixture

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

Assembly

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

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