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Chocolate Confectionery
Enrobed praline
Non-filled bars
Sustainable cocoa

BELCOLADE
MONO MANDARIN

Complexity level  

For 180 parts of 11g     AW 0,84

Composition

  • Mandarin Ganache
  • Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Mandarin
1 Mandarin Ganache
Ingredients
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 15g
  • Mandarin Zest 10g
  • Confit Mandarin 160g
  • Mandarin Napoleon 38g
  • Cream 35% Fat 385g
  • Inverted sugar 60g
  • Sorbitol 25g
  • Glucose 45g
  • Butter 75g
  • Citric Acid 2g
Preparation
  • Heat the cream together with the mandarin zest and sorbitol until 85°C.
  • Add the inverted sugar and citric acid, then pour onto the Belcolade Origins Noir Vietnam 73% Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • Add the confit mandarin soaked in Mandarin Napoleon (small pieces).
  • Spread a thin layer of tempered chocolate on baking paper and place a 1.2 cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar into the desired shape and enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace.

Created by Jeffrey De Weyer

Our Belcolade Origins Noir Vietnam 73% Cacao-Trace chocolate overwhelms the senses with its acidic taste, zesty citrus notes, light mocha, and warm undertones of wood. If you ask me, it pairs wonderfully with mandarin!

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