Lime-Mint Bon Bon

Lime Crunch

3.50oz (100g) Pistachios
1.40oz (40g) Royaltine Crushed Biscuit (DGF 2450)
0.02oz (.75g) Salt
4.20oz (120g) Nevado 34% White Couverture (LUK W207)

Lime-Mint Honey

3.50oz (100g) Glucose Syrup (DGF 8311)
7.00oz (200g) Honey
0.80oz (24g) Trimoline Invert Sugar Syrup (DGF 8301)
1/2 ea Fresh Mint, Bunch
0.20oz (8g) Lime Flavor Paste (DRE 25183 7)

Lime-Mint Ganache

10.50oz (300g) Heavy Cream**
2 ea Lime Zest
2 ea Lemon Zest
1/2 ea Fresh Mint, Bunch
0.70oz (22g) Lemon Frozen Puree (LB 110710)
0.70oz (22g) Lime Frozen Puree (LB 110910)
12.30oz (350g) Luker Nevado 34% (LUK W207)
1.70oz (50g) Glucose Syrup (DGF 8311)
0.20oz (7g) Sorbitol
1.00oz (28g) Butter

Lime Crunch

  1. Finely chop the pistachios and combine with royaltine and salt.  Adjust the particle size as needed.
  2. Add the melted white chocolate and lime zest. Spread onto a sheet pan and allow to set with refrigeration.
  3. Break or chop into small pieces and store at room temperature.

Lime Mint Honey

  1. Warm the honey, glucose and trimoline together in a small pan.
  2. Add the mint and lime flavor. Allow to infuse at room temp overnight.
  3. Remove the mint leaves and stems.
  4. Place the syrup into a piping bag or squeeze bottle for dispensing.

Lime Mint Ganache

  1. Heat the cream and steep with the zests for 10 minutes. Blend with immersion blender and strain. **weigh to 200g.
  2. Add the glucose, sorbitol and rewarm the infused cream.
  3. Pour over the white chocolate, add the lemon and lime purees and stir to emulsify.
  4. Add the soft butter at 35°c and blend until smooth.
  5. Cool to 26-30°c before piping into the prepared shells.


  1. Prepare the lime crunch and lime-mint honey and hold at room temp.
  2. Spray your favorite molds with yellow, green and metalic gold cocoa butters.
  3. Pre-coat the molds with tempered luker nevado 34% white chocolate.
  4. Pipe a small amount of the lime-mint honey into the bottom of each mold cavity.
  5. Sprinkle a small amount of the lime crunch into each mold.
  6. Pipe the lime mint ganache into the cavities leaving a 2mm space.
  7. Allow the ganache to crystallize at room temp over night.
  8. Back the molds with tempered luker nevado 34%. Allow to fully crystallize before un-molding.