Tablette Azur Chocolate Tablet
Tablette Azur dark chocolate bar, coated in extra-bitter chocolate and filled with yuzu ganache and candied grapefruit pieces.
Ingredients
Extra-Bitter 61% dark chocolate (tempered)
to taste
Yuzu chocolate ganache (see recipe above)
to taste
Instructions
1
Mold Preparation
Use a standard bar mold (7.5 x 15.5 cm). Carefully wipe the mold with a cotton cloth in advance. Bring the mold to 22°C.
2
Shell Coating
Pour the tempered chocolate using a long-handled spoon, tap the edge of the mold with the handle of a triangle spatula to bring air bubbles to the surface, then invert the mold onto a grid to pour out excess chocolate. Once the chocolate begins to set, scrape the edges of the mold clean.
3
Filling and Bottom Sealing
Wait for crystallization, then fill with the yuzu chocolate ganache, leaving 2 mm from the edge of the mold. Let the bar crystallize at 16°C for 24 hours, then seal the bottom with tempered chocolate.
4
Demolding and Storage
Let the bar set at 16°C. It is recommended to demold after 24 hours of crystallization. Package directly. Store the bar at 16°C, protected from moisture. Shelf life is 2 weeks.
