Brazilian leaf
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.
- Level:
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Medium
Lime, black mate tea ganache
Ingredients: Lime, black mate tea ganache
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127 g35% cream
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9 gBlack mate tea
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9 gWater
Preparation: Lime, black mate tea ganache
Mix and leave to infuse
Ingredients: Lime, black mate tea ganache
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22 gGlucose
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35 gSorbitol powder
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20 gInvert sugar
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20 gInvert sugar
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25 gDextrose
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1 gSalt
Preparation: Lime, black mate tea ganache
Add to 127 g of previous mixture and heat up to over 75°C.
Ingredients: Lime, black mate tea ganache
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100 gLime juice
Preparation: Lime, black mate tea ganache
Heat up to over 75°C and add to previous mixture. Cool down to 40°C.
Ingredients: Lime, black mate tea ganache
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335 gChm-q415ar
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130 gChd-q68bra
Preparation: Lime, black mate tea ganache
Melt at 30°C and pour previous mixture over it. Emulsify.
Assembly
Ingredients: Assembly
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Q.S.Saúva ants
Preparation: Assembly
Mould chocolate shell and pipe ganache into it. Close shell and unmould.
Decorate with ant.
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