Rhubarb, orange and ginger fruity water based chocolates

Ecl1pse recipe
Level:
Medium
Makes:
Makes enough for 2 half sphere moulds of 28 chocolates (56 half spheres)

Moulding

Ingredients: Moulding

  • IBC Citrus Cocoa Butter
  • IBC Gold Creative Powder

Preparation: Moulding

Pour some citrus cocoa butter and gold creative powder onto a piece of silicone paper.
Using a gloved thumb, dip first in the citrus cocoa butter and then the gold creative powder.
Press your thumb into the inside of the half sphere mould in a circular motion to create a swirl

Ingredients: Moulding

  • CSM-1ECLIPSE53

Preparation: Moulding

Shell the moulds with pre-crystallised milk chocolate ecl1pse.
Allow to set for about 1 hour before filling them.

Fruit gel preparation

Ingredients: Fruit gel preparation

  • 7.1 oz
    rhubarb fruit puree
  • 0.7 oz
    caster sugar

Preparation: Fruit gel preparation

Warm together in a saucepan.

Ingredients: Fruit gel preparation

  • 15.4 gr
    agar

Preparation: Fruit gel preparation

Stir in.Boil for one minute. 

Ingredients: Fruit gel preparation

  • 6.2 gr
    ascorbic acid

Preparation: Fruit gel preparation

Stir in. Cool to 29°C.
Pipe 3 g into base of the moulded chocolate shells.

Ganache preparation

Ingredients: Ganache preparation

  • 4.2 oz
    Oat milk
  • 4.2 oz
    orange juice
  • 1.4 oz
    molasses sugar

Preparation: Ganache preparation

Bring to the boil together. Leave to cool to 32°C.

Ingredients: Ganache preparation

  • 14.1 oz
    CSM-1ECLIPSE53

Preparation: Ganache preparation

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.