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.

Recipe components

Used Callebaut products

Pâte de fruits

IngredientsPreparation
  • 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

IngredientsPreparation
  • 344g
    35% cream
  • 3g
    orange zest
  • 22g
    sorbitol
  • 22g
    dextrose
  • 4g
    salt

Mix together and heat up to 40°C.

Pour previous mixture onto the chocolate when its temperature is at 30°C.

  • 32g
    anhydrous butter
  • 60g
    Grand Marnier

Add and emulsify.