LEMON FRUIT

A 100% plant-based bonbon. Indulgent and good for you and for the planet. As with my other creations, I have used completely plant-based ingredients to reduce the environmental impact that animal products and their derivatives have on our planet.

The European livestock sector, to quote some figures, releases the equivalent of 502 million tons of CO2 throughout the  year, but if we also consider the indirect emissions of greenhouse gases - for example those deriving from the production of feed or from deforestation - these would approach 704 million tons of CO2. An exorbitant figure that exceeds the 655.9 tons produced by the vehicles circulating in the   EU. The pollution produced by intensive farming is therefore greater than that  produced by transport. (Source: GreenPeace Report Fortifying the crisis - How European animal husbandry feeds the climate emergency).

My bonbon enhances the Madirofolo chocolate and delivers a fresh experience thanks to the powerful flavor of the Lemon of Garda. The Lemons come from the Limonaia Antichissima Malora of Gargnano, on the Brescia shore of Lake Garda. It is an ancient construction dating back to XVI century where local and centuries-old lemons are grown.  There the lemons are grown, pruned and cared for according to tradition, following absolutely natural methods, exactly as it used to be done hundreds of years ago.  The plants grow on lumber poles, and the irrigation channels are  made according to the engineering method used back in the 16th century.

The ganache and plant-based caramel contain pea milk, produced in Italy without the use of soy or any genetically modified ingredients. In addition, it has a high vegetable protein content. The almond is rich in fibre and it’s good for our nervous system, thanks to its magnesium content which helps the body to deal with stress and fatigue. It has anti-inflammatory properties, thanks to the "good" Omega-3 fatty acids and useful properties for the well-being of the bones, thanks to the high calcium content.

Preparation and Assembling

Mould the chocolate, making a shell.

Prepare the gel, caramel, ganache and almond nougat. Make the decoration with the 3D printer.

Mounting:

Pipe the lemon gel in the moulds. Then pipe the caramel, ganache and close with the almond nougat.

Unmould and finish with the lemon gel and the 3D printed decoration.

Plant-based caramel

Ingredients Preparation
  • 74g
    organic white cane sugar
  • 74g
    neutral nappage
  • 74g
    pea milk
  • 10g
    lemon zest
  • 22g
    Cocoa butter
  • 7g
    Madirofolo
  • 1piece(s)
    Madagascar vanilla pod

Heat in the saucepan. When it starts to “smoke” add the first part of the sugar.

As it gradually caramelizes, add the rest, step by step.

Bring milk, neutral nappage, vanilla and lemon zest to the boil. Deglaze, strain and mix immediately, pouring over cocoa butter and chocolate.

EXTRA VIRGIN OLIVE OIL - LEMON CRUMBLE

Ingredients Preparation
  • 43g
    plant-based butter
  • 43g
    Flour made with 11 grains (farina degli undici grani)
  • 43g
    hazelnut powder
  • 43g
    organic white cane sugar
  • 10g
    lemon zest

Mix all the ingredients and cook at 165 ° until golden brown.

Almond Nougat (closing)

Ingredients Preparation
  • 100g
    Madirofolo
  • 45g
    Pure paste 100% Almonds
  • 25g
    Extra virgin olive oil - lemon crumble

Temper the chocolate and then add the almond paste and the slightly mixed crumble.

Madirofolo chocolate ganache

Ingredients Preparation
  • 82g
    pea milk
  • 6g
    inulin
  • 62g
    Madirofolo

Bring pea milk and inulin to the boil and emulsify on the chocolate.

Garda lemon gel

Ingredients Preparation
  • 40g
    lemon juice
  • 67g
    inverted sugar
  • 63g
    organic white cane sugar
  • 3g
    pectin
  • 24g
    water
  • 10g
    lemon zest

Bring all the ingredients to a boil (104°C). Pour into the tray and allow to cool.

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