Lemon Candy Ganache with Candied Basil

By Muriel AUBLET-CUVELIER October 26, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 26, 2026

Recipe

Products used

Extra Slow-Set Pectin , Inulin , Tartaric Acid , Sorbitol Powder , DE40 Dehydrated Glucose Syrup , Chopped Basil

Step 1 Basil Fruit Paste

The ingredients

512,1g	(34,1%)	Water
113,8g	(7,6%)	Inulin ()
170,7g	(11,4%)	Dehydrated glucose syrup DE40 ()
14,8g	(1%)	Pectin Extra Slow Set ()
68,3g	(4.6%)	Sorbitol powder ()
580,4g	(38,7%)	Sugar
17,1g	(1,1%)	Chopped basil ()
22,8g	(1,5%)	50/50 Tartaric Acid Solution (Louis François)
1500g	(100%)	TOTAL

Process

In a saucepan, combine the water, dehydrated glucose syrup, pectin, and inulin, and begin heating.
Mix the sugar with the sorbitol and add to the mixture once it comes to a boil.
Continue cooking until the mixture reaches 110°C (75°B).
Stir in the acid solution and the chopped basil, and mix well.
Pour immediately into a mold.
Let crystallize for 12 hours at room temperature.
Blend well in the Thermomix before piping onto the sliced ganaches.

Step 2 Lemon Candy Ganache

The ingredients

186,8g	(12,5%)	100% Lemon Pulp
14,9g	(1%)	Yellow lemon zest
84g	(5,6%)	Sorbitol powder ()
74,7g	(5%)	Invert sugar ()
74,7g	(5%)	Dehydrated glucose syrup DE40 ()
102,7g	(6,8%)	Soft butter
130,7g	(8,7%)	35% liquid cream
0,4g		Lemon Essential Oil
644,3g	(43%)	Premium Milk Chocolate 38%
186,8g	(12,5%)	St. Domingue 70% Dark Chocolate
1500g	(100%)	TOTAL

Process

Cook the lemon purée, zest, butter, and sugars to 103°C.
Whisk in the hot cream.
Pour over the chocolate and essential oil, and blend until the texture is completely smooth.
Prepare a flat baking sheet, line it with a sheet of milk chocolate, and press the bars onto it.
Cool to 29°C before pouring between the bars and smoothing in one go.
Let crystallize for 36 hours at 17°C and 70% relative humidity.