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:
Medium

Lime, black mate tea ganache

Ingredients: Lime, black mate tea ganache

  • 127 g
    35% cream
  • 9 g
    black mate tea
  • 9 g
    water

Preparation: Lime, black mate tea ganache

Mix and leave to infuse

Ingredients: Lime, black mate tea ganache

  • 22 g
    glucose
  • 35 g
    sorbitol powder
  • 20 g
    invert sugar
  • 20 g
    invert sugar
  • 25 g
    dextrose
  • 1 g
    salt

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

  • 100 g
    lime juice

Preparation: Lime, black mate tea ganache

Heat up to over 75°C and add to previous mixture. Cool down to 40°C.

Preparation: Lime, black mate tea ganache

Melt at 30°C and pour previous mixture over it. Emulsify.

Assembly

Ingredients: Assembly

Preparation: Assembly

Mould chocolate shell and pipe ganache into it. Close shell and unmould.
Decorate with ant.