CHAMPAIGN
PEARL
CT X304
CT X304
Mix the sugar and pectin together. Heat the lemon, strawberry, maltodextrin and glucose to 40°C. Add the sugar pectin mixture and boil to 102.5°C. Let it cool down and put into a bowl. Cover with cling film and let it cool down further. Fill the pre-molded chocolate shell one-third full with this jelly.
Boil the fresh cream, champagne and glucose, add the invert sugar and pour directly onto the Belcolade Selection Blanc Extra Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix well with an immersion blender to smooth it. When the ganache reaches 35°C, add the Marc Du Champagne and butter and mix again. Once the ganache is at a temperature of 28°C, fill up your pre-made chocolate shell/mold. Leave to crystallize for 12 hours at 16°C with relative humidity below 60%. Close with tempered Belcolade Selection Blanc Cacao-Trace and demold after setting.
