La Maison du Chocolat‘s springtime duo de ganaches pairs Menton lemon and Japanese wild yuzu (misho yuzu).
Inspired by the tanginess and flavour of these two citrus fruits, chocolatier Nicolas Cloiseau has reworked the classic Andalousie ganache recipe created by Robert Linxe, founder of La Maison du Chocolat.
Ganache noire Andalousie (dark chocolate Andalusia ganache) features Menton lemon cream and the essence of finely grated lemon peel blended into the ganache. The result showcases the full-bodied flavour of the fruit, free of its acidity.
Ganache noire au citron yuzu (dark chocolate ganache with wild yuzu) is infused with the juice of wild misho yuzu fruit from Japan. This intensely flavoured ganache is characterised by notes of yellow grapefruit and green mandarin.
Duo de Ganaches Andalousie/Yuzu is offered in a box of 26 pieces.
La Maison du Chocolat, 225, rue du Faubourg Saint-Honoré, 75008 Paris and other locations.
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Photo: © La Maison du Chocolat