Mezcal Lime Chocolate

Working Method
  • Heat the heavy cream and sorbitol. Caramelize the sugar. 
  • Add the hot cream to the caramelized sugar and heat to 85°C. 
  • Pour the cream over the Belcolade Noir Papua New Guinea Chocolate, agave and lime juice and emulsify. 
  • Add the butter at 36°C add then add the Mezcal and emulsify.

  • Pour the ganache in the frame. Put the worms on top. Let crystalize overnight. Cut and enrobe.

Mezcal Lime Chocolate

Complexity level:  


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