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

IngredientsPreparation
  • 50g
    butter
  • 50g
    water
  • 20g
    apple licor

Melt together.

  • 300g
    Braeburn apples, diced into 5cm cubes
  • 1
    cinnamon stick
  • 3g
    cloves
  • 1
    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

IngredientsPreparation
  • 150g
    sugar
  • 0.8g
    Cornish sea salt

Dry caramel from the sugar and salt

  • 88g
    cream

 

Add the warm cream and remove from the heat

  1. Add the chocolate
  2. Cool before use

Salted crisp base

IngredientsPreparation

Temper the chocolate

Combine all ingredients

Spread onto plastic

Allow to set before cutting

Assembly

  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