Lemon chocolate bonbon

Original recipe by Bruno Couret.
Recipe for 3 trays.

Creamy ganache

• Pasteurised DGF lemon purée - 130 g
• Lemon juice - 1/2
• DGF Royal Tropicana 35% milk chocolate couverture - 345 g
• Butter - 45 g
• Trimoline - 40 g
• Glucose syrup - 40 g

Heat the purée, juice, Trimoline and glucose syrup; pour in the DGF Royal Tropicana 35% milk couverture and mix with a spatula; cool to 34 °C. Add the softened butter. Fill the moulds lined with DGF Royal Caraibes 72% dark chocolate coating and leave to set for at least 12 hours. Seal with the set Caraibes chocolate coating.

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