Palette Ganache Lemon Honey

First make thin circles of 5 cm diameter with tempered Belcolade Expression Noir So’Choc Cacao-Trace and leave to crystalize.
Mix the cream with the glucose syrup, honey and lemon zest and heat up to 85°C in a saucepan. Sieve the mixture and – with a spatula – mix in the Belcolade Expression Noir So’Choc Cacao-Trace and the Belcolade Selection Lait Cacao-Trace.
When the preparation is between 35-38°C, add the butter and finish mixing with an immersion blender. Pour the ganache on a stainless-steel plate and cover with a plastic film.
After crystallization and when the texture of the ganache allows it, use a piping bag to pipe the preparation on Belcolade Expression Noir Cacao-Trace circles of 5 cm diameter. Cover the ganache with a second Belcolade Expression So’Choc Cacao-Trace circle.
After complete crystallization of the product at 18°C for at least 8 hours, enrobe the pucks with tempered Belcolade Expression Cacao-Trace and decorate.

TIP: when no Belcolade Expression Cacao-Trace is available, you can replace this by Belcolade Selection Noir Intense Cacao-Trace or by Belcolade Origins Noir Papua New Guinea 73% Organic Cacao-Trace.