Yuza Dark Choco 65 Bar



Yuzu Dark Choco 65 Bar
  • Warm cream at 85°c and add Dextrose, glucose and Sorbitol.
  • Pour onto the Belcolade Selection noir 65% Cacao-Trace chocolate drops and add the soft butter.
  • Mix with an immersion blender.

Yuzu Jelly
  • Boil the puree add half of sugar, then add the rest of sugar mixed with pectin NH.
  • Cook at 103°c.


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