A delicate tulip-shaped confection featuring fluffy lime-flavoured marshmallow and a vibrant watermelon pâte de fruit centre, enrobed in Ruby RB2 chocolate.

Level:: Medium
Makes:: Approx 20 pieces
Shelf life:: 2-3 weeks
Conservation:: Store at 16-18°C in an airtight container. Avoid humidity.

1000 g

Fresh watermelon juice
150 g

Glucose
900 g

Castor sugar
20 g

Pectin nh
4 g

Citric acid

1.Heat the juice, glucose and half the castor sugar together.
2.Add the other half of the sugar with the pectin and mix until combined.
3.Add to juice mixture and cook to 107°C
4.Once temperature has been reached, add the citric acid and pour into the desired frame or mould.

300 g

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets

Moulding
1.Pipe the marshmallow mixture into the tulip mould, filling each cavity only halfway.
2.Portion the watermelon pâte de fruit and place it in the centre of the marshmallow.
3.Fill the remainder of the mould with additional marshmallow, ensuring the pâte de fruit is fully enclosed. Allow to set overnight at room temperature.
4.Once set, carefully unmould the marshmallows.

Chocolate Leaves
1.Temper the green-colored chocolate according to the appropriate tempering curve.
2.Using a brush, apply a thin layer of tempered chocolate onto clean, food-safe natural leaves.
3.Allow the chocolate to set completely.
4.Carefully peel away the natural leaf to reveal the chocolate imprint.
5.Lightly dust the chocolate leaves with cocoa powder for a more realistic appearance.
6.Use as decoration to finish the tulip marshmallows.