Ingredients:

• 74g cocoa butter
• 200g Lubeca West Afrika 70% Dark Chocolate

Ingredients:

• 150g whipping cream
• 200g Aldia Lemon Cream
• 150g Lubeca white chocolate 33%
• 40g butter

Method:

• Mix the whipping cream and Aldia Lemon Cream and bring to the boil.
• Remove from the heat and slowly mix with the Lubeca white chocolate 33%.
• Homogenize the butter with this Ganache and leave it under plastic till the right thickness.
• Spray the mold with yellow cocoa butter (29° C).
• Mouleer the bonbons with Lubeca West Afrika 70% Dark Chocolate and add the filling.
  Yield 74 pieces