Apple and cinnamon fruity water based chocolates
Ecl1pse recipe
- Level:
-
Medium
- Makes:
-
Makes enough for 2 half sphere moulds of 28 chocolates (56 half spheres)
Moulding
Ingredients: Moulding
-
IBC Light Green Cocoa Butter
-
IBC Green Shimmer Powder
Preparation: Moulding
Pour some green cocoa butter and silver creative powder onto a piece of silicone paper.
Using a gloved thumb, dip first into the green cocoa butter and then silver creative powder, press your thumb on to the inside of the half sphere mould in a circular motion to create a swirl.
Ingredients: Moulding
-
CSM-1ECLIPSE53
Preparation: Moulding
Shell the moulds with pre-crystallised milk chocolate ecl1pse . Allow to set for about 1 hour before filling them.
Fruit gel preparation
Ingredients: Fruit gel preparation
-
200 gapple puree
-
1 gcinnamon powder
-
35 gcaster sugar
Preparation: Fruit gel preparation
Warm together in a saucepan
Ingredients: Fruit gel preparation
-
1 gagar
Preparation: Fruit gel preparation
Stir in.
Boil for one minute.
Ingredients: Fruit gel preparation
-
0.4 gascorbic acid
Preparation: Fruit gel preparation
Stir in.
Cool to 29°C.
Pipe 3 g into base of the moulded chocolate shells.
Ganache preparation
Ingredients: Ganache preparation
-
240 gOat milk
-
40 gmolasses sugar
Preparation: Ganache preparation
Bring to the boil.
Cool to 32°C.
Ingredients: Ganache preparation
-
400 gCSM-1ECLIPSE53
Preparation: Ganache preparation
Pre-crystallise.
Emulsify the oat milk infusion and chocolate together with the hand mixer.
Pipe 4g of ganache on top of each fruit layer.
Allow to set for a few hours.
Close the chocolate shells with pre-crystallised milk chocolate ecl1pse .
Leave to set at 12°C for at least 2 hours before unmoulding the chocolates.
Comments