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Siracusa Lemon
Hazelnut Tablet
By Chef Josh Johnson
- Yield
- 5-6 Tablets
The punchy PGI Siracusa Lemon pairs well with the dairy and caramel notes of Guittard’s 38% cacao Soleil
d’Or milk chocolate and when combined with the caramel notes of the crunchy hazelnut praline, creates a well
balanced tablet.
Siracusa Lemon Ganache
Ingredients
- 240 gGuittard 38% cacao Soleil d’Or
- 30 gCocoa butter
- 80 gHeavy cream
- 145 gBoiron PGI Siracusa Lemon purée
- 60 gSoft butter (room temperature)
Siracusa Lemon Ganache
Directions
- 1
Melt the 38% Soleil d’Or to 40°C/104°F and combine with the melted cocoa butter, set aside.
- 2
Heat the heavy cream to a simmer and pour over the milk chocolate/cocoa butter mixture. With a whisk, stir the cream and chocolate until thoroughly blended; the mixture may look broken.
- 3
Slowly add the room temperature lemon purée and continue to whisk until the mixture is emulsified. When the ganache temperature is 38–40°C/100–104°F, add the soft butter and finish the emulsion with an immersion blender.
- 4
When the ganache reaches 31°C/88°F, fill the molds halfway, leaving room for the praline layer. Allow the ganache time to fully crystallize before adding the praline layer.
Hazelnut Praline
Ingredients
- 650 gHazelnuts
- 350 gGranulated sugar
- 140 gWater
- 2 gSea salt
Hazelnut Praline
Directions
- 1
Combine the water and sugar, cook to 118°C/244°F. Add the warmed hazelnuts, stir continuously until the mixture crystallizes. Continue on medium/high heat until the sugar fully caramelizes around the hazelnuts.
- 2
Pour the mixture out on a silpat and spread out to cool. Once cool, add salt and process until smooth.
Hazelnut Praline Filling
Ingredients
- 130 gHazelnut praline
- 19 gGuittard 38% Soleil d’Or
- 19 gCocoa butter
- 28 gDiced almonds
Hazelnut Praline Filling
Directions
- 1
Combine the melted cocoa butter and 38% Soleil d’Or milk chocolate. Add the hazelnut praline, table mixture to 22–23°C/72–73°F, add the diced almonds. Cast into molds.
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Shop the Recipe and More
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