Ingredients:

• 74g cocoa butter
• 200g Lubeca white chocolate 33%

Ingredients:

• 280g Aldia Raspberry
• 200g raspberry puree
• 100g Aldia Lemon Cream
• 750g Lubeca white chocolate 33%
• 2g lemon grass
• 5g lemon zest

Method:

• Mix the Aldia Raspberry, Raspberry puree, lemon grass, lemon zest and Aldia Lemon Cream and bring to the boil.
• Remove from the heat and slowly mix with the Lubeca white chocolate 33%.
• Homogenize this Ganache and leave it under plastic till the right temperature.
• Sprinkel the hart shape mold with white cocoa butter (29° C).
• Then spray the mold with red cocoa butter (29° C).
• Mouleer the bonbons with Lubeca white chocolate 33%.
• Fill the molds with the ganache.
• Cover with Lubeca white chocolate 33% and a transfer sheet.
  Yield 84 pieces.