Lemon and rosemary bonbon

Elaboración

• Heat the lemon juice and sugars in a saucepan.
  2. Heat the cream and infuse with the lemon zest for 6 minutes. Strain.
  3. Melt the couverture and cocoa butter at 40ºc.
  4. Emulsify the first group of ingredients with the melted couverture, add the cream, butter and finally the essences. Emulsify.
  5. Precrystallize before dosing at 26ºc .