White chocolate with lemon, salt and pepper caramel pieces
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Easy
Preparation: 30 min
Rest: 4h
For 25 pieces
Ingredients
160 g white chocolate
Lemon flavour: dosage on product packaging
40 g salt and pepper caramel pieces
Directions
Melt white chocolate until it reaches 43°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Add lemon flavour.
Add salt & pepper caramel pieces.
Fill the tablets moulds with the mixture.
Keep at 10°C for 4h.
After crystallization, put upside down to unmould the tablets.
Keep in a dry place at 4°C.
