Raspberry and star anise 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 Red Flame Cocoa Butter
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IBC Creative Scarlett Powder
Preparation: Moulding
Pour some red cocoa butter and scarlet creative powder onto a piece of silicone paper.
Using a gloved thumb, dip it first into the red cocoa butter and then the scarlet creative powder, press your thumb into the inside of the half sphere mould in a circular motion 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 graspberry puree
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35 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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1star anise
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20 gmolasses sugar
Preparation: Ganache preparation
Mix and bring to the boil together. Infuse star anise for 10 minutes.
Leave to cool to 32°C.
Ingredients: Ganache preparation
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200 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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