Ingredients
La Fruitière 100% Yuzu puree 230 g
Butter 110 g
Invert sugar 20 g
Glucose powder 35 g
Sorbitol 45 g
55% dark chocolate 580 g
Recipe made with
YUZU PUREE 100%Preparation
- Heat the yuzu puree to 60-65°C
- Pour in the sugars and allow to cool to 32-33°C
- At 32°C make the emulsion with all the ingredients
- Frame the ganache