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Recipe Step by Step
01
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.
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.
02
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).
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).
Meet the Chef
L’École Valrhona Executive Pastry Chef and Experience Director at Tain l’Hermitage