- 10
Ingredients
- For the dark chocolate and lemon verbena leaf:
- 1 cup 70% cooking chocolate, melted
- 10 leaves lemon verbena
- For the mandarin reduction:
- 1/3 cup mandarin juice
- 3/4 tbsp glucose
- To finish:
- 2 transparent sheets
Preparation
Step 1
For the dark chocolate and lemon verbena leaf:
1. Arrange the lemon verbena leaves upside down on a transparent sheet or PVC, leaving approx 1½" to 2" between each leaf.
2. Place the chocolate in an icing bag and cover each leaf, making sure that you do not apply an excessive amount to each one.
3. Next, place another transparent sheet of the same size as the button one on top and press so that it is like a fossil.
4. Keep in the fridge without removing the transparent sheets.
For the mandarin reduction:
1. Mix the mandarin juice and glucose together in a pan.
2. Reduce until the sauce has the consistency of caramel.
Final Steps & Preparation:
1. Once the chocolate is cold, remove the transparent sheets and put a dot of mandarin reduction on the lemon verbena leaf.