Yogurt Chocolates

Mix cream yogurt, crème fraîche, egg yolks with Krem de Vanille, powdered sugar and orange back with a whisk. Fill into a small jug.

Fill the half shells – in the pallet – to just below the rim. Leave to cool for 60 minutes. In the meantime, melt the milk cooking chocolate with the clarified butter in a water bath at low temperature, cool well.

Form into a parchment bag. Close the half shells with it. Refrigerate. Remove the half shells from the foil. Melt dark and white cooking chocolate separately, cool and form into a parchment bag. Garnish chocolates. Place in paper capsules. Keep refrigerated.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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