For this last bonbon for my Christmas collection, I have decided to use a chocolate from Cacao Barry La Esmeralda. A 74% dark chocolate, that has a strong cacao taste ( in my opinion), bitterness but also some citrus notes. Which made it perfect to pair with bergamot.
I made a bergamot ( a fragrant citrus, with a yellow or green peel) jelly, and on top a simple ganache. Both of this ingredients complement each other, enhancing the flavours.
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