Rhubarb, orange and ginger fruity water based chocolates
Ecl1pse recipe
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Recipe components
Moulding
Ingredients | Preparation |
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| Pour some citrus cocoa butter and gold creative powder onto a piece of silicone paper. |
| Shell the moulds with pre-crystallised milk chocolate ecl1pse. |
Fruit gel preparation
Ingredients | Preparation |
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| Warm together in a saucepan. |
| Stir in.Boil for one minute. |
| Stir in. Cool to 29°C. |
Ganache preparation
Ingredients | Preparation |
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| Bring to the boil together. Leave to cool to 32°C. |
| Pre-crystallise. |
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. |