Plant Based Dandelion

Melt the chocolate at 47°C and temper at 29,4°C
Mold chocolate bonbon polycarbonate molds ref: CW1867
Leave to set at 16°C with a relative humidity level below 60% for 1 hour before you fill them.

Pick fresh Dandelion flowers and wash them carefully.
Remove the yellow leaves and scale 150 g of them, pour 500 g of water over it.
Boil this composition for a few minute and leave to cool down overnight.
Sieve out the dandelion leaves and use the infused water to make the jelly.
Bring the Dandelion water, the sugar and glucose to 50°C.
Mix dry the sugar (50 g) and the pectin and add it to previous mixture.
Add the citric acid and cook the whole to 104°C and leave to cool down.
Fill up the chocolate shells for 1/3 with the jelly.

Bring the Plant-Based cream, the glucose, the sorbitol crystals to a boil and add the Dandelion root powder.
Give a mix with an immersion blender and pour over the Belcolade Selection M. Plant-Based Cacao-Trace and the Belcolade Selection Noir Ebony.
Mix with a spatula to obtain a smooth ganache with a temperature between 35 and 38°C.
Mix with an immersion blender to create a perfect emulsion.
Add the vegetable oil and mix again with an immersion blender.
Use the ganache immediately at a temperature of 30°C.

Spray a yellow design in the mold with yellow colored cacao butter.
Mold the mold with tempered chocolate and leave to rest for 1 hour.
Fill up the mold for 1/3 with the jelly and 2/3 with the ganache and leave to crystalize overnight.
Close the molds with tempered chocolate and demold after full crystallization.
Decorate with a yellow flower (1g) made out of yellow colored and tempered Belcolade Selection W. Plant-Based Cacao-Trace.