"Pois" Chocolates with the citrusy:
Garnishing
300 cream
5the black citrus
30 glucose
10 of sorbitol
200di white chocolate
200di dark chocolate
30 of butter
Leave to infuse for at least 12hrs tea with cream.
Bring to a boil the cream with the sugar and pour the citrus passing with a spoon on the chocolate. Decorate with white chocolate with polka dots on the mold and wait for crystallization. Making a shirt with the fondant, crystallize and insert the ganache. After an hour to provide the closure with the chocolate base.