Mezcal Lime Chocolate

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Heat the heavy cream and sorbitol. Caramelize the sugar.
Add the hot cream to the caramelized sugar and heat to 85°C.
Pour the cream over the Belcolade Noir Papua New Guinea Chocolate, agave and lime juice and emulsify.
Add the butter at 36°C add then add the Mezcal and emulsify.

Pour the ganache in the frame. Put the worms on top. Let crystalize overnight. Cut and enrobe.

Complexity level:

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