Ingredients
- Cream 300 g
- Glucose 300 g
- Butter 300 g
- Egg yolk 220 g
- Sugar 300 g
- Léonce Blanc yuzu purée 220 g
- Milk chocolate 2,550 kg
- Citrus liqueur 60° (Cointreau for example) 300 g
- Tempered milk chocolate
- Fine shavings of di?erent chocolates
Preparation
Gently heat the cream, glucose and butter in a large saucepan to 45°C.
Combine the egg yolks and sugar and whisk them in to the warm mixture. Continue to heat over a medium heat to 90°C.
Add the Léonce Blanc yuzu purée and heat again to 90°C.
Add the chocolate, leave to melt for 2 minutes then emulsify.
Add the liqueur.
Mix well then blend with a hand blender without adding any air.
Leave to cool.
Pour out in long strips and leave to set.
Cut into sticks. Coat in milk chocolate.
Then immediately roll in the mixed chocolate shavings.
Wrap and refrigerate, keep dry.