MEDITERRANI

Represents the awareness of the mediterranean climate, with its most representative knowledge, and of the cracked soil when it is dry

Zhephyr caramel, white chocolate, extra virgin olive oil, lemon, salt

I was inspired by the crop fields in the mediterranean area, with dry and cracked soils, which make us aware that we should take care of the earth and its products

Black Paint

Ingredients Preparation
  • 700g
    Fleur de Cao™
  • 300g
    cocoa butter

Melt the cocoa butter and chocolate

Mix the ingredients

 

Zephir caramel paint

Ingredients Preparation
  • 700g
    Zéphyr™ Caramel
  • 300g
    cocoa butter

Melt the cocoa butter and chocolate

Mix the ingredients

 

Olive Oil Cream

Ingredients Preparation
  • 250g
    lemon juice
  • 5g
    lemon peel
  • 60g
    liquid glucose
  • 60g
    inverted sugar
  • 1g
    salt
  • 465g
    Zéphyr™
  • 138g
    cocoa butter

Heat the lemon juice with the lemon peel, the liquid glucose, the inverted sugar and the salt.

Put the white chocolate and the cocoa butter in a jar and pour the previous mixture.

Emulsify and reserve.

 

Extra Virgin Olive Oil Cream

Ingredients Preparation
  • 150g
    extra virgin olive oil
  • 55g
    cocoa butter
  • 5g
    wax concept
  • 0.8g
    fine salt

Melt the cocoa butter together with the wax concept and the salt at 60°

Add the olive oil, mix and reserve

 

Assembly and finishing

Temper the paints and paint first with the black paint and then with the zephyr caramel paint.

Temperate the oil cream and fill half the mold. Let cool.

Temperate the lemon cream and fill the rest of the bonbon, let it cool.

With the paints still warm, paint again to close the bonbon and let it cool.

Unmold

 

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