Brazilian leaf
To conclude my Brazilian bean to bar story, I invite you to discover a living, breathing ingredient that tastes just like lemon grass: the saúva ant. It proudly holds its ground on top of a dark chocolate bonbon filled with black mate tea ganache. This one’s for the adventurous spirits.
Recipe
Lime, black mate tea ganache
| ingredients | preparation |
|---|---|
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Mix and leave to infuse |
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Add to 127 g of previous mixture and heat up to over 75°C. |
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Heat up to over 75°C and add to previous mixture. Cool down to 40°C. |
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Melt at 30°C and pour previous mixture over it. Emulsify. |
Assembly
| ingredients | preparation |
|---|---|
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Mould chocolate shell and pipe ganache into it. Close shell and unmould. |