Origins ch3

Infuse heavy cream 35%, vanilla bean and Meyer lemon zest.

Steep for 30 minutes, strain, reserve.

Mix lemon-vanilla infusion with the rest of the ingredients to have an homogenous texture.

Pipe in the casted mould.

Toast the piedmont hazelnuts.

Cook the sugar at 120° C.

Add the nuts and caramelize.

Set aside to cool.

Blend in the Thermomix until you get fine granules.

Cook the toasted hazelnut praline with Cacao Barry – Pure Hazelnut Paste (100%).

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Toast the Soba-Cha tea for 3 Minutes at 350°F, blend and sift into a fine powder.

Mix all ingredients together to have a homogenous texture.

Spray bonbon mould with the colored Cocoa Butter. Melt and temper with Cacao Barry Ghana “Origine” Milk Couverture 40% and the Cacao Barry Cocoa Butter 100% Mini Pistoles. Cast moulds and fill with praline and ganache.