Lemon Crunchy Bar

Working Method

  • Make a praliné paste with the sugar and hazelnuts. 
  • Mix the praliné with the crunchy (pieces of super thin sugar crêpes), and the melted milk chocolate.

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

Dark Chocolate Shell
  • 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, close the candy with a thin layer of tempered dark chocolate.

Lemon Crunchy Bar

Complexity level:  


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