Ingredients
Homemade Lavender Sugar
90 g / 3.17 oz    Granulated sugar
10 ea Lavender leaves

Ganache
150 g / 5.3 oz Egg yolk
250 g / 8.8 oz Heavy cream 35%
50 g / 1.8 oz Orange juice
90 g / 3.2 oz Lavender sugar
160 g / 5.7 oz Lavender honey or forest blossom honey
650 g / 23 oz Madagascar Rondo 64%
250 g / 8.8 oz Maracaibo Criolait Rondo 38%
160 g / 5.7 oz Butter, soft

Preparation
Homemade Lavender Sugar
Mix granulated sugar and lavender leaves in a Robot Coupe machine.

Ganache
Whip lavender sugar and egg yolk well. Warm up heavy cream and orange juice and then add to the whipped egg yolk mixture. Stir constantly by bringing back to boil. Incorporate the lavender honey or forest blossom honey. Cut Madagascar Rondo 64% and Maracaibo Criolait Rondo 38% and add 1/3 to the warm mixture. Temper the rest of the couvertures then add as well to mixture. Let it cool down to 30°C/86°F. Add soft butter and homogenize by using a hand blender.

Setting
Fill the mixture in a frame and spread it level. Let it set for 24 hours by room temperature. Place a thin layer of Maracaibo Rondo 65% on top and smooth. Cut rectangular sizes of 1.5 x 3 cm/ 0.6 x 12 inches by using a praline guitar. Enrobe with tempered Maracaibo Rondo 65%.

Decoration
Decorate the surface with fine lines of Maracaibo Criolait Rondo 38% and sprinkle some caramelized Cocoa Nibs.

Specialty Ingredients
#31118  FELCHLIN-Swiss MARACAIBO RONDO 65%
#31109  FELCHLIN-Swiss MADAGASCAR RONDO 64%
#31117  FELCHLIN-Swiss MARACAIBO CRIOLAIT RONDO 38%
#31307  FELCHLIN-Swiss MARACAIBO COCOA NIBS, CARAMELIZED