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Recipe Step by Step
Step01
LIME SOLUTION FOR GANACHES
420g Persian Lime in 100% puree
95g Green William Pear 100% puree
47g Dextrose
3g Konjac
80g Invert sugar
85g Glucose DE60
7.6g Lime zest
Heat the fruit purees to about 77/86°F (25/30°C), add the dextrose and konjac previously mixed, dissolve well.
Continue to heat, add the invert sugar and glucose and bring to a simmer.
Cover the pan to prevent evaporation and let cool to 122/140°F (50/60°C).
Zest fresh limes and add the zest at 50°C (to avoid oxidation). Let infuse for 20 min.
Sift to remove the zests and adjust the temperature to make the mixture.
Step02
DARK EQUATORIALE AND LIME FRAMABLE GANACHE (for 1 frame of 34 x 1 cm)
693g Lime solution for ganaches
730g EQUATORIALE DARK 55%
28g Cocoa butter
Weigh the fruit solution and check the temperature to obtain a mixture at 122/140°F (50/60°C) and heat if necessary.
Pour half of the liquid over the partially melted chocolate.
Mix with the blender, add the rest of the liquid in 2 steps and blend intensely to perfect the emulsion until a soft, glossy texture is obtained (if the texture still resembles a gel, continue to blend intensely).
Check the temperature (if the ganache is too hot, don't hesitate to pour it on a plastic film and let it cool to the desired temperature).
Pour the ganache at a temperature of 90°F (32/34°C).
Assembly and finishing
Pour the ganache at a temperature of 89/93°F (32/34°C) into a frame previously glued on a guitar sheet.
Leave to crystallize for 36 to 48 hours at 60/64°F (16/18°C) and a 60% humidity.
Remove the frame, sand and cut with a guitar into a rectangular shape of 1.5 cm x 3 cm.
Coat with dark chocolate and decorate with a transfer sheet.
Store them in the refrigerator at 39°F (4°C), in a hermetically sealed box (Shelf life 3 months in the above conditions).
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