Ingredients

• Cream 300g
• Glucose 300g
• Butter 300g
• Egg yolk 220g
• Sugar 300g
• Léonce Blanc yuzu purée 220g
• Milk chocolate 2,550g
• Citrus liqueur 60° (Cointreau for example) 300g
• Tempered milk chocolate
• Fine shavings of differrent chocolates

Preparation

Gently heat the cream, glucose and butter in a large saucepan to 45°C.
Combine the egg yolks and sugar and whisk them in to the warm mixture. Continue to heat over a medium heat to 90°C.
Add the Léonce Blanc yuzu purée and heat again to 90°C.
Add the chocolate, leave to melt for 2 minutes then emulsify.
Add the liqueur.
Mix well then blend with a hand blender without adding any air.
Leave to cool.
Pour out in long strips and leave to set.
Cut into sticks. Coat in milk chocolate.
Then immediately roll in the mixed chocolate shavings.
Wrap and refrigerate, keep dry.