Rhubarb, orange and ginger fruity water based chocolates
Ecl1pse recipe
- Level:
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Medium
- Makes:
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Makes enough for 2 half sphere moulds of 28 chocolates (56 half spheres)
Moulding
Ingredients: Moulding
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IBC Citrus Cocoa Butter
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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
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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
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200 grhubarb fruit puree
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20 gcaster sugar
Preparation: Fruit gel preparation
Warm together in a saucepan.
Ingredients: Fruit gel preparation
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1 gagar
Preparation: Fruit gel preparation
Stir in.Boil for one minute.
Ingredients: Fruit gel preparation
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0.4 gascorbic 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
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120 gOat milk
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120 gorange juice
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40 gmolasses sugar
Preparation: Ganache preparation
Bring to the boil together. Leave to cool to 32°C.
Ingredients: Ganache preparation
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400 gCSM-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.
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