Lotus Leaf
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/7ef15d6e09cef43b6b90e74c53bab02c.jpg?itok=RE_sEhyA)
Pastry Gun Sparkly Green
ingredients | preparation |
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Melt together all ingredients at 45°C. |
Hazelnut Praliné
ingredients | preparation |
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Roast hazelnuts at 150°C for 15 minutes. |
Crunchy Hazelnut Praliné 100 g/tray
ingredients | preparation |
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Mix together hazelnut praliné and hazelnut paste. |
Ganache Passion Fruit Banana Alunga™ 100 g/tray
ingredients | preparation |
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Boil together passion fruit puree, banana fruit puree, invert sugar and glucose. |
Assembly
Spray thin layer of green chocolate at 26°C into moulds. |