Golden Apple Tarte Tatin Bonbon

Created by

  • John Costello - UK Callebaut Ambassador
level 2
Golden Apple Tarte Tatin Bonbon

Recipe components

Callebaut® ingredients

Apple Compote

  • 50g
  • 50g
  • 20g
    apple licor

Melt together.

  • 300g
    Braeburn apples, diced into 5cm cubes
  • 1As needed
    cinnamon stick
  • 3g
  • 1As needed
    star anise
  • 5g
    diced ginger
  1. Add to the above£
  2. Cook until apples are soft/ liquid reduced
  3. Cool before use

Salted Caramel Ganache

  • 150g
  • 0.8g
    Cornish sea salt

Dry caramel from the sugar and salt

  • 88g


Add the warm cream and remove from the heat

  1. Add the chocolate
  2. Cool before use

Salted crisp base


Temper the chocolate

Combine all ingredients

Spread onto plastic

Allow to set before cutting


  1. Pipe dark chocolate line into a sphere mould
  2. Brush with gold lustre
  3. Temper and coat mould with gold chocolate (not too thin or the compote will leek )
  4. Allow to crystallise then add the compote and 2 salted crispearls
  5. Pipe in salted caramel ganache
  6. Place on thin layer of crisp base
  7. Back off with Callebaut Gold chocolate