Red Fruits

Composition:

This application is made using 2 recipes

  1. Marinated Dried Fruits
  2. Costa Rica Ganache

1. Marinated Dried Fruits

Cranberries 30 g
Strawberries 30 g
Raspberries 30 g
Brandy Cointreau 60 % 60 ml

Method

Cut the dried fruits into small pieces and marinate in brandy for 1 or 2 days.

2. Costa Rica Ganache

Belcolade Origins Costa Rica 64 200 g
Belcolade Lait Selection, O3X5/J or G 50 g
Fresh Cream 35 % 100 g
Glucose 30 g
Invert sugar 20 g
Belcolade Pure Prime Pressed
Cocoa Butter 30 g

Method

Boil the cream, add the glucose and invert sugar. Pour onto the Belcolade Origins Costa Rica 64, Belcolade Lait Selection and Belcolade PPP Cocoa Butter. Mix until the ganache becomes smooth and homogeneous by using a hand mixer. Add the marinated dried fruits.

Final assembly

Additional Ingredients
PatisFrance Pâte de’Amandes Catania 50% 200 g
Belcolade Lait Selection, O3X5/J or G

Roll out the PatisFrance Pâte de’Amandes Catania 50% in a square (2 mm thick). Spread out evenly the ganache on top with a thickness of 4mm and let it crystallize for 12 hours in a room at 18 °C with an average humidity below 60 %. Temper the Belcolade Lait Selection and spread a thin layer on the marzipan side. When it’s crystallized, turn it and spread another thin layer of tempered chocolate on the ganache side. Use a guitar to cut the required shape and enrobe with tempered Belcolade Origins Costa Rica 64. To decorate the surfaces sprinkle small amount of grated chocolate. Let it crystallize at 18 °C during 12 hours with an average humidity below 60 %. Then store at 16 °C.