Apple and cinnamon fruity water based chocolates

Created by

  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Ecl1pse recipe

Recipe components

Used Callebaut products

Moulding

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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.