Snowballs
Snowballs
Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball. This zesty lemon and lime ganache...
ingredients
- Leonce Blanc lime puree : 105g
- Leonce Blanc lemon puree : 105g
- Sosa sorbitol : 30g
- Invert Sugar : 50g
- Glucose DE60 : 30g
- Belcolade Selection W. chocolate : 510g
- Belcolade cocoa butter : 80g
- Plant-based butter : 90g
method
- 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.
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Caramanfruit lime ambient fruit puree - 1kg
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Sosa sorbitol liquid - 1.3kg
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Sosa liquid glucose 60DE - 1.5kg
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Belcolade cacao trace vegan white couverture - 15kg
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Belcolade cacao trace 100% pure cocoa butter buttons - 4kg
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