Composition
- Semi Confit Lime & Ganache Lime
- Semi Confit Orange & Ganache Orange
AGRUMS
CT X516
CT X516
Composition
Wash the limes and remove the zest using a micro-plane. Add the lime juice to the zest and add the water, sugar, maltodextrin, glucose and citric acid. Bring to a boil and slowly cook until 106°C. Pour in a container and leave to cool down to ambient temperature before use.
Bring the lime and grapefruit juice to a boil together with the sorbitol and the glucose. Leave to cool down and at 85°C pour the composition over the Belcolade Selection Blanc Intense Cacao-Trace and the Belcolade Cocoa Butter. Mix to obtain a ganache. Emulsify using an immersion blender and add the soft butter. Mix again with an immersion blender. Use the ganache at a temperature of 28°C. Fill the chocolate shells and leave to set for 12h before closing them.
Wash the oranges and remove the zest using a micro-plane. Add the orange juice to the zest and add the sugar, maltodextrin, glucose and citric acid. Bring to a boil and slowly cook until 106°C. Pour in a container and leave to cool down to ambient temperature before use.
Bring the orange juice to a boil together with the sorbitol and the glucose. Leave to cool down and at 85°C pour the composition over the Belcolade Selection Blanc Intense Cacao-Trace and the Belcolade Cocoa Butter. Mix to obtain a ganache. Emulsify using an immersion blender and add the soft butter. Mix again with an immersion blender. Use the ganache at a temperature of 28°C. Fill the chocolate shells and leave to set for 12h before closing them.
Temper the Belcolade Selection Blanc Intense Cacao-Trace and mold it into colored* half sphere molds and leave to set. Fill the shell one-third full with an agrum confit filling, and pipe an agrum ganache with the same flavor as the confit on top. Leave to set for 12 hours at 16°C with a relative humidity level below 60%. Close the mold with a special designed transfer sheet using tempered Belcolade Selection Blanc Intense Cacao-Trace. Leave to set for 1 hour. Remove the transfer sheet and demold the pralines. Finish them with a layer of tempered colored cocoa butter.
*mix Belcolade Cocoa Butter at 45°C with 15% Natural Lipo soluble color powder, temper at 30°C and spray in the mold of 20°C. Leave to set for 2 hours before molding with tempered chocolate.
