Essence of Agave

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 100 g 3.5 oz 14%
Agave syrup 80 g 3 oz 12%
Lime zest, finely grated 1 lime 1 lime
Milk chocolate, melted, tempered, at 30°C/86°F 450 g 16 oz 65%
Tequila 40 g 1.5 oz 6%
Lime juice 20 g 1 oz 3%
Batch Size 690 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Fleur de sel, for finishing as needed


  1. By hand, mix together the butter, agave syrup, and lime zest until well combined.
  2. Stream the melted tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the tequila and lime juice, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. Use a 3-prong fork to make a diagonal wave. As the chocolate thickens, place a few crystals of fleur de sel on top of each piece.