To conclude my Brazilian bean to bar story, I invite you to discover a living, breathing ingredient that tastes just like lemon grass: the saúva ant. It proudly holds its ground on top of a dark chocolate bonbon filled with black mate tea ganache. This one’s for the adventurous spirits.
Lime, black mate tea ganache
Mix and leave to infuse
Add to 127 g of previous mixture and heat up to over 75°C.
Heat up to over 75°C and add to previous mixture. Cool down to 40°C.
Melt at 30°C and pour previous mixture over it. Emulsify.
Mould chocolate shell and pipe ganache into it. Close shell and unmould.