Lemon Crunch Bar

Working Method

Lemon Ganache
  • Simmer liquids and glucose. Pour over the chocolates, emulsify.

Chocolate Shells
  • In a clean polycarbonate mold, pour a layer of tempered dark chocolate. 
  • Pipe lemon ganache halfway in the mold, allow to crystalize overnight. 
  • The following day, add a thin layer of lemon crunchy, and close the candy with a thin layer of tempered dark chocolate.

Lemon Crunch Bar

Complexity level:  


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