Original creation by
Laurent MORENO,
Consultant Pastry Chef,
Le Bonheur, Paris, France
CITRUS HEART CHOCOLATES
Chef :
Brand
Quantity :
Recipe for 5 plates, half-sphere moulds
1. APRICOT INSERT
Ingredients
5 g caster sugar
5 g milk powder (26% fat)
140 g apricot puree, 10% sweet
10 g 100% passion fruit
20 g glucose syrup
5 g trimoline
420 g ivory couverture
75 g UHT single cream
25 g softened butter
25 g Cointreau® 60%
Step
Proceed as for a ganache:
Boil the apricot puree and passion fruit with the glucose and
trimoline.
Gradually add the sugar and milk powder.
Bind with the ivory couverture.
Smooth with single cream.
Add softened butter at 26°C and emulsify.
Finally, stir in Cointreau®.
Place inserts in molds.
Set aside in a cool place for 48 h before unmolding
2. LIME GANACHE
Ingredients
200 g liquid cream
90 g lime juice
3 g lime zest
7 g trimoline
30 g sorbitol powder
375 g dark couverture
Step
Bring the cream, trimoline, juice, zest and sorbitol to the boil.
Leave to infuse for 1 h, then strain.
Return to the heat and pour over the dark couverture.
Mix the ganache, fill the molds halfway and insert the apricot
ganache.
Set for 12 h at 17°C, 60% humidity.
Close with dark couverture.
Lightly spray the moulds with red cocoa butter, then apply a
thin layer of dark chocolate.
Other recipes
Discover them all
