Rhubarb, orange and ginger fruity water based chocolates

Created by

Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
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 Citrus Cocoa Butter IBC Gold Creative Powder	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
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 rhubarb fruit puree 20g 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
120g oat milk 120g orange juice 40g molasses sugar	Bring to the boil together. Leave to 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.