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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250 gApricot puree
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150 gDextrose
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6 gYellow pectin
Preparation: Pâte de fruits
Mix together.
Ingredients: Pâte de fruits
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100 gGlucose
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570 gSugar
Preparation: Pâte de fruits
Add and boil to 112°C.
Ingredients: Pâte de fruits
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500 gMango puree
Preparation: Pâte de fruits
Mix in and boil to 105°C.
Ingredients: Pâte de fruits
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15 gCitric 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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344 g35% cream
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3 gOrange zest
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22 gSorbitol
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22 gDextrose
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4 gSalt
Preparation: Moulded ganache
Mix together and heat up to 40°C.
Ingredients: Moulded ganache
Preparation: Moulded ganache
Pour previous mixture onto the chocolate when its temperature is at 30°C.
Ingredients: Moulded ganache
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32 gAnhydrous butter
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60 gGrand marnier
Preparation: Moulded ganache
Add and emulsify.
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