Yuzu Milk Chocolate

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Heat whipping cream and trimoline to 70°C; warm the yuzu juice in a separate bowl.
Add yuzu juice into the cream mixture.
Pour into Belcolade Selection Amber CT and cocoa butter, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
Pour it on a tray with chocolate ganache frame; 1cm thick.
Leave it to crystalize for 2 hours.

Heat whipping cream to 70°C; pour it into Belcolade Selection Lait CT, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
Pour it onto the crystallized yuzu ganache when the mixture reaches 28°C.

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