Created by
  • Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Sablé Breton

Ingredients Preparation
  • 62g
    egg yolks
  • 126g
    fine sugar
  • 184g
    T55 flour
  • 6g
    baking powder
  • 0.2g
  • 124g
    unsalted butter

Mix all ingredients in a food processor.
 Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
Cut into lightning bolt shape.

Gianduia and Sicilian Lemon Ganache

Ingredients Preparation
  • 190g
  • 85g
    35% cream
  • 28g
    lemon zest

Boil together cream and lemon zest in sauce pan.
Pour over gianduja and mix well.

Lime Marshmallow

Ingredients Preparation
  • 140g
    fine sugar
  • 50g
    lime juice
  • 110g
    invert sugar
  • 56g
    gelatin mass

Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.

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