RUGOSO LIME BONBON

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

RUGOSO GANACHE

Ingredients	Preparation
365g 35% fat liquid cream
65g fresh butter 30g liquid sorbitol 30g glucose 30g inverted sugar syrup

215g Ghana 350g Rugoso

LIME FRUIT PASTE

Ingredients	Preparation
220g apple juice 385g lemon juice
70g caster sugar 15g yellow pectin
600g granulated sugar
150g glucose


7g tartaric acid

ALMOND CROUSTILLANT

Ingredients	Preparation
60g Pailleté Feuilletine™ 130g Alunga™ 3g fine salt 190g

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