Praline Slice Lemon balm with Dark Grenada 70%
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_carma-481x481/public/externals/8d8391ad617fe80227b5ec01a8710510.jpg?itok=C5cjHmg6)
Products
Crispy lemon balm gianduja
ingredients | preparation |
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Finely chop the lemon balm. Mix with the praliné and solidified couverture, Fold in the Pailleté Feuilletine and spread out to a thickness of 5 mm. |
Ganache
ingredients | preparation |
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Bring the cream and fondant to the boil. Brown the butter to a “beurre noisette”, pour it over the couverture and blend. Make a 1-cm frame with the ganache. |
Assembly
Cover the cooled ganache with Dark Fahey 52% Couverture. |