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:
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Medium
Pâte de fruits
Ingredients: Pâte de fruits
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8.8 ozapricot puree
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5.3 ozdextrose
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0.2 ozyellow pectin
Preparation: Pâte de fruits
Mix together.
Ingredients: Pâte de fruits
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3.5 ozglucose
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1.3 lbsugar
Preparation: Pâte de fruits
Add and boil to 112°C.
Ingredients: Pâte de fruits
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1.1 lbmango puree
Preparation: Pâte de fruits
Mix in and boil to 105°C.
Ingredients: Pâte de fruits
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0.5 ozcitric 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
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12.1 oz35% cream
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0.1 ozorange zest
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0.8 ozsorbitol
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0.8 ozdextrose
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0.1 ozsalt
Preparation: Moulded ganache
Mix together and heat up to 40°C.
Ingredients: Moulded ganache
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1.3 lb
Preparation: Moulded ganache
Pour previous mixture onto the chocolate when its temperature is at 30°C.
Ingredients: Moulded ganache
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1.1 ozanhydrous butter
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2.1 ozGrand Marnier
Preparation: Moulded ganache
Add and emulsify.
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