- 200 g chocolate with 70% cocoa
- 10 g fresh ginger
- lemon zest
- 10 g butter
- 1 teaspoon agave syrup
Grate ginger, chop lemon zest and mix together. Melt chocolate with butter on a steam, then add ginger and lemon zest and gradually add agave syrup constantly stirring. Fill the molds for pralines using teaspoon and put in the fridge for half an hour at least.