AGRUMS

Complexity level  

CT X516

Composition

  • Semi Confit Lime & Ganache Lime
  • Semi Confit Orange & Ganache Orange

Steps

1 Semi Confit Lime
Ingredients
  • Lime Zest 20 g
  • Lime Juice 75 g
  • Water 25 g
  • Sugar 50 g
  • Maltodextrin 50 g
  • Glucose 200 g
  • Citric Acid 1 g
Preparation

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.

2 Ganache Lime
Ingredients
  • Lime Juice 140 g
  • Grapefruit Juice 80 g
  • Sorbitol 35 g
  • Glucose 90 g
  • 545 g
  • Belcolade Cocoa Butter 45 g
  • Butter 65 g
Preparation

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.

3 Semi Confit Orange
Ingredients
  • Orange Zest 45 g
  • Orange Juice 100 g
  • Sugar 50 g
  • Maltodextrin 50 g
  • Glucose 200 g
  • Citric Acid Crystals 2 g
Preparation

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.

4 Ganache Orange
Ingredients
  • Orange Juice 230 g
  • Sorbitol 30 g
  • Glucose 85 g
  • 550 g
  • Belcolade Cocoa Butter 45 g
  • Butter 60 g
Preparation

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.

5 Build-up
Ingredients
Preparation

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.

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