Lemon Power 41 bar

level 2

Used Callebaut products

Ingredients	Preparation
2g candied lemon parts 1g Callebaut - - Nuts - Hazelnut Bresilienne - 5kg Vaccum Bag Q.S. CP	Chop the candied lemons to small cubes and stick them to the mould. Then add bresilienne and dust a bit cacao powder. Use Cacao Barry moulds. Reference No.262
15g 841	Tempered. Fill the moulds. Use Cacao Barry moulds. Reference No.262

Ingredients

Preparation

Chop the candied lemons to small cubes and stick them to the mould*.
Then add bresilienne and dust a bit cacao powder.

*Use Cacao Barry moulds. Reference No.262

Tempered.
Fill the moulds*.

*Use Cacao Barry moulds. Reference No.262