Chocolate Citrus Pistachio Drift

Created by

  • Christophe RullChef
level 3

Citrus is growing all over California, the acidity from the Meyer Lemon marmalade and the floral scent from the Kaffir lime make a perfect balance with the roasted and authentic flavor of the pistachio Gianduja.

In this bonbon you will have 3 chocolate features:

  • The Zephyr which will help bring the brightness of vibrant colors inspired by the Kelp Forest from the Ocean and the ripples of water drops.
  • The Lactee Superieure will increase the roasted sensation of the gianduja.
  • Extra Bitter Guayaquil will give a note of strong Cacao flavor and bitterness.

The driftwood platter represents the flow from the waves of the ocean.

Recipe components

Used products

Lemon Marmalade

PreparationIngredients
Preparation

Blanch Lemon Peel 3 times. Mix all and Cook to 110C. Blend in Robocoupe.

Ingredients
  • 95g
    Meyer Lemon Segments
  • 44g
    lemon peel
  • 135g
    water
  • 135g
    sugar

Zephyr Kaffir Lime Ganache

PreparationIngredients
Preparation

Boil Cream with Vanilla, infuse Kaffir Lime. Pour over Chocolate and butter. Immersion Blend.

Ingredients
  • 195g
    cream
  • 225g
    Zéphyr™
  • 45g
    butter
  • 1spoon(s)
    vanilla paste
  • 1piece(s)
    kaffir lime

Pistachio Duja

PreparationIngredients
Preparation

Temper Chocolate and Cocoa Butter, blend in Praline.

Ingredients
  • 270g
    Pistachio praliné 70%
  • 100g
    Lactée Supérieure
  • 30g
    Cocoa butter