Golden Apple Tarte Tatin Bonbon

Melt together.

1. Add to the above£
2. Cook until apples are soft/ liquid reduced
3. Cool before use

Dry caramel from the sugar and salt

Add the warm cream and remove from the heat

1. Add the chocolate
2. Cool before use

Temper the chocolate

Combine all ingredients

Spread onto plastic

Allow to set before cutting

1. Pipe dark chocolate line into a sphere mould
2. Brush with gold lustre
3. Temper and coat mould with gold chocolate (not too thin or the compote will leek )
4. Allow to crystallise then add the compote and 2 salted crispearls
5. Pipe in salted caramel ganache
6. Place on thin layer of crisp base
7. Back off with Callebaut Gold chocolate