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Kalamansi is a small green citrus fruit with a sour orange flavor. Pairing it with the smooth creaminess of Callebaut 823 milk chocolate results in beautifully balanced bonbons.

Kalamansi is a small green citrus fruit with a sour orange flavor. Pairing it with the smooth creaminess of Callebaut 823 milk chocolate results in beautifully balanced bonbons.

Διάρκεια ζωής:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Περιέχει: 2 Συστατικά

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Demonstration video<span>Kalamansi Two Ways Enrobed Bonbons</span>

Demonstration videoKalamansi Two Ways Enrobed Bonbons

225 g

pear puree
88 g

kalamansi puree
125 g

water
25 g

Sugar #1
7 g

pectin
49 g

glucose powder
226 g

Sugar #2
5 g

tartaric acid
Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block

Bring the purées and the water to 40°C (104°F).
Combine the first quantity of sugar with the pectin and the second quantity with the glucose powder.
Whisk the sugar and pectin mixture into the warm liquids little by little so there are no lumps.
Bring this mixture to the boil.
Once boiling, gradually add the sugar and glucose powder mixture while maintaining the boil.
When using a refractometer, place a small amount of the preparation on the table and let it cool to 18-20°C (64-68°F). The concentration of the sugar should reach 72 Brix.
When using a thermometer, cook the mixture to 105°C (221°F).
Remove from the heat and add the tartaric acid solution.
Cast into a 4 mm (0.16”) frame placed on top of a silicon mat and spread the mixture evenly using a spatula.
Place a second silicon mat on top of the frame and roll the mixture in both directions with a rolling pin.
Let the pâte de fruit set at 18-20°C (64-68°F) usually for at least 4 hours to let the pectin fully set.
Once the pâte de fruit has set, remove the silicon mat from the top.
Using a paper cone filled with pre-crystallized milk chocolate, attach a 33 cm x 23 cm x 5 mm (13” x 9” x 0.2”) frame on top of the 33 cm x 23 cm x 4 mm (13” x 9” x 0.16”) frame.
Let set at 18-20°C (64-68°F).

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Mixing bowl (s)
Spoon
Rolling pin
Paper cones
Silicone mat
Refractometer
33 cm x 23 cm x 4 mm frame
33 cm x 23 cm x 5 mm frame
Spatula(s)

85 g

Heavy Cream 35%
15 g

inverted sugar
25 g

sugar
68 g

kalamansi puree
10 g

Callebaut Cocoa - Deodorized Cocoa Butter - 3kg Bucket
270 g

Callebaut Milk Chocolate - 823 - 5kg Block
21 g

butter
6 g

Mandarin liqueur

Heat the cream and the inverted sugar until the sugar has dissolved.
Remove from the heat as soon as the sugar has dissolved to prevent the mixture from becoming too warm.
Melt the chocolates and the cocoa butter together in the microwave for 30 seconds at a time at high power. Stir and place back in the microwave for an additional 30 seconds. The final temperature of the chocolate should be 40°C (104°F).
Separately heat the purée and the sugar until the sugar has dissolved.
Remove from the stove. Do not overheat the mixture. By not heating the fruit purée aggressively, its fresh fruit flavors will be better preserved.
Combine the two liquid mixtures together.
Adding sugar to both the heavy cream and the fruit purée before combining them will prevent the cream from curdling.
Cool this mixture to 29-30°C (84-86°F).
Combine the chocolate and the liquids into a tall container.
Form an emulsion using an immersion blender.
Blend in the liqueur and scrape well.
Blend in the soft butter.
When the ganache is between 28-30°C (82-86°F), cast into the 5 mm (0.2”) frame on top of the kalamansi pâte de fruit. Spread it evenly using a spatula.
Flatten and smooth the ganache with a ruler.
Place in the fridge for 15 minutes.
Remove from the refrigerator and allow to crystallize at room temperature until the ganache is fully crystallized, around 24 hours.
Pour pre-crystallized milk chocolate on top of the slab and using an offset spatula, spread it evenly to create the bottom layer of the bonbons.
Remove the frame using a knife and cover with parchment paper and a metal tray. Flip the trays upside down and remove the silicon mat from the pâte de fruit.
Pour under-crystallized milk chocolate at 34°C (93°F) onto the ganache and spread it evenly with an offset spatula to create the top layer of the bonbons.
Transfer the ganache to the guitar cutter and cut into 25 mm x 25 mm (0.98” x 0.98”) squares. Cut in the first direction and remove the ganache using the guitar tray. Clean the wires and the base of the guitar. Return the ganache and cut in the opposite direction and remove.
Arrange the bonbons uniformly on the tray and let set at 18-20°C (64-68°F) for an additional 24 hours.
Line a metal tray with a guitar sheet for the dipping. Make sure to remove all the air bubbles.
Before dipping the bonbons, always heat the fork and palette knife with a heat gun to prevent the chocolate from setting too quickly on the tools.
Dip the bonbons one by one into pre-crystallized milk chocolate.
Gently place a transfer sheet on top of the bonbon and slightly bend it to avoid any air bubbles being trapped between the sheet and the bonbon. Make sure that the decorated face of the sheet touches the top of the bonbon and that it covers its entire surface.
Wait at least one hour before removing the transfer sheets or up to 12 hours until the chocolate has well crystallized.
After dipping, let the bonbons set at 18-20°C (64-68°F) for 24 hours before removing them from the tray for consumption.