Gold & Apricot bonbon
Tip: how to create marble look chocolate shells? Pour even layers of Gold and white chocolate on top of each other in a measuring jug. Drizzle the mixture into the mould for a marbled effect.
- Level:
-
Medium
Pâte de fruits
Ingredients: Pâte de fruits
-
250 gapricot puree
-
150 gdextrose
-
6 gyellow pectin
Preparation: Pâte de fruits
Mix together.
Ingredients: Pâte de fruits
-
100 gglucose
-
570 gsugar
Preparation: Pâte de fruits
Add and boil to 112°C.
Ingredients: Pâte de fruits
-
500 gmango puree
Preparation: Pâte de fruits
Mix in and boil to 105°C.
Ingredients: Pâte de fruits
-
15 gcitric acid solution
Preparation: Pâte de fruits
Add.
Pour the mixture into a bowl and leave to cool.
Briefly refine and smoothen in the food processor to obtain a smooth paste.
Moulded ganache
Ingredients: Moulded ganache
-
344 g35% cream
-
3 gorange zest
-
22 gsorbitol
-
22 gdextrose
-
4 gsalt
Preparation: Moulded ganache
Mix together and heat up to 40°C.
Ingredients: Moulded ganache
Preparation: Moulded ganache
Pour previous mixture onto the chocolate when its temperature is at 30°C.
Ingredients: Moulded ganache
-
32 ganhydrous butter
-
60 gGrand Marnier
Preparation: Moulded ganache
Add and emulsify.
Comments