Bonbon Esmeralda Rosemary & Lemon

Gelified lemon filling with sansho

ingredients preparation
  • 800g
  • 200g
    lemon juice
  • 10g
    yellow pectin
  • 70g
  • 140g
    glucose syrup DE 44
  • 840g
  • 12g
    citric acid solution
  • 8g
    finely grated lemon zest
  • 4g
    sansho powder

Heat the water and lemon juice with the pectin and the 70g sucrose.
Add the 840g sucrose and glucose syrup.
Boil until 70/75° Brix.
Incorporate citric acid.
Set aside. 
Sieve through a thick mesh to break the structure of the gel before use.
Incorporate lemon peel and sansho.
Set aside.

Fresh rosemary and Esmeralda ganache

ingredients preparation
  • 450g
    rosemary infusion
  • 20g
    powdered milk
  • 120g
    invert sugar
  • 80g
    glucose syrup DE 44
  • 100g
  • 2g
    fine salt
  • 800g
  • 200g
  • 330g
    anhydrous butter

Infuse 45g fresh rosemary in 500g hot water. After a few minutes, strain.
Weigh out 450g of the infusion and dissolve the sugars and salt.
Pour over the coverture-anhydrous butter mix. 
Emulsify correctly and temper at 32°/33°C.


ingredients preparation
  • Q.S.
  • Q.S.
    green coloured cocoa butter
  • Q.S.
  • Q.S.
    fat-soluble green colouring

Coloured green chocolate gun spray: Zéphyr™ white chocolate and green colouring


ingredients preparation
  • Q.S.

Temper the deep green gun spray and with an airbrush, spray the semi-sphere moulds.
Repeat the operation with the coloured green chocolate gun spray.
Finally temper the Esmeralda dark chocolate couverture and line the moulds.
Pipe a dot of lemon and sansho gel in the moulds.
Next, fill the mould with the fresh rosemary and Esmeralda ganache.
Leave to crystallise a few hours and cover.
Unmould and paint with green paint, creating a droplet effect on the chocolate.
Set aside.

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