Ingredients
Flocking
White chocolate: 200 g
Cocoa butter: 200 g
Natural yellow food coloring: 5 g
Lemon ganache
Lemon juice: 180 g
Toofruit® Lemon: 18 g
Sunflower lecithin: 2 g
Glucose syrup DE60: 94 g
Honey: 30 g
Butter: 74 g
White chocolate 33%: 308 g
Milk chocolate 40%: 168 g
Preparation
Flocking
Melt the cocoa butter.
Incorporate the natural yellow colorant and stir until homogeneous.
Cool, then apply the coating to the candy molds by spraying.
Pour white chocolate into the molds to finish.
Lemon ganache
Heat the lemon juice, Toofruit® Lemon, lecithin, glucose, honey, and butter to 35°C.
Add the mixture to the melted couvertures at 40°C and homogenize using a blender
Cool to the desired temperature before depositing into chocolate shells.
Once crystallized, close the shells.
