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:
Medium

Pâte de fruits

Ingredients: Pâte de fruits

  • 250 g
    apricot puree
  • 150 g
    dextrose
  • 6 g
    yellow pectin

Preparation: Pâte de fruits

Mix together.

Ingredients: Pâte de fruits

  • 100 g
    glucose
  • 570 g
    sugar

Preparation: Pâte de fruits

Add and boil to 112°C.

Ingredients: Pâte de fruits

  • 500 g
    mango puree

Preparation: Pâte de fruits

Mix in and boil to 105°C.

Ingredients: Pâte de fruits

  • 15 g
    citric 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

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

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

  • 32 g
    anhydrous butter
  • 60 g
    Grand Marnier

Preparation: Moulded ganache

Add and emulsify.