Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball. This zesty lemon and lime ganache encased in the creamy goodness of Belcolade's vegan white chocolate create the perfect bite-size treat for this festive season.
30g Sosa sorbitol
50g Invert Sugar
30g Glucose DE60
90g Plant-based butter
Heat fruit purees, sorbitol, invert sugar and glucose to 70°C. Pour onto the Belcolade Selection W. chocolate and cocoa butter.
Blend with and stick blender to emulsify. When the ganache reaches 35°C add the plant-based butter and blend again.
When the ganache reaches 28°C deposit into prepared moulds.
Allow to crystalize over night before backing off.
Recipe courtesy of Belcolade