Gold & Apricot bonbon

level 2

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.

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Recipe components

Callebaut® ingredients

Pâte de fruits

Ingredients	Preparation
250g apricot puree 150g dextrose 6g yellow pectin	Mix together.
100g glucose 570g sugar	Add and boil to 112°C.
500g mango puree	Mix in and boil to 105°C.
15g citric acid solution	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	Preparation
344g 35% cream 3g orange zest 22g sorbitol 22g dextrose 4g salt	Mix together and heat up to 40°C.
581g Callebaut - Finest Belgian Gold Chocolate - Gold	Pour previous mixture onto the chocolate when its temperature is at 30°C.
32g anhydrous butter 60g Grand Marnier	Add and emulsify.