Apple and cinnamon fruity water based chocolates

Created by

Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK

level 2

Ecl1pse recipe

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Recipe components

Callebaut® ingredients

Moulding

Ingredients	Preparation
IBC Light Green Cocoa Butter IBC Green Shimmer Powder	Pour some green cocoa butter and silver creative powder onto a piece of silicone paper. Using a gloved thumb, dip first into the green cocoa butter and then silver creative powder, press your thumb on to the inside of the half sphere mould in a circular motion to create a swirl.
Ecl1pse Belgian Milk Chocolate	Shell the moulds with pre-crystallised milk chocolate ecl1pse . Allow to set for about 1 hour before filling them.

Fruit gel preparation

Ingredients	Preparation
200g apple puree 1g cinnamon powder 35g caster sugar	Warm together in a saucepan
1g agar	Stir in. Boil for one minute.
0.4g ascorbic acid	Stir in. Cool to 29°C. Pipe 3 g into base of the moulded chocolate shells.

Ganache preparation

Ingredients	Preparation
240g oat milk 40g molasses sugar	Bring to the boil. Cool to 32°C.
400g Ecl1pse Belgian Milk Chocolate	Pre-crystallise. Emulsify the oat milk infusion and chocolate together with the hand mixer.
Pipe 4g of ganache on top of each fruit layer. Allow to set for a few hours. Close the chocolate shells with pre-crystallised milk chocolate ecl1pse . Leave to set at 12°C for at least 2 hours before unmoulding the chocolates.