Praline Slice Lemon balm with Dark Grenada 70%

Finely chop the lemon balm. Mix with the praliné and solidified couverture, Fold in the Pailleté Feuilletine and spread out to a thickness of 5 mm.

Bring the cream and fondant to the boil. Brown the butter to a “beurre noisette”, pour it over the couverture and blend. Make a 1-cm frame with the ganache.

Cover the cooled ganache with Dark Fahey 52% Couverture.