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Makes : 56 bonbons

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Enjoy the scene of a soft and sunset-like blood orange pate de fruit palette paired with a rich cacao flavor.

Enjoy the scene of a soft and sunset-like blood orange pate de fruit palette paired with a rich cacao flavor.

rok trajanja:: 4 weeks
Conservation:: +16 Celsius

Containing: 4 Components

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100 g

Cream
46 g

blood orange puree
38 g

Butter
45 g

Invert sugar
170 g

Cacao Barry DARK COUVERTURE - EXCELLENCE 55% - PISTOLS - 2.5KG BAG

In a saucepan, combine the cream, blood orange puree, butter, and inverted sugar.
Place the Chocolate pistils in a bowl or a food processor.
Bring the mixture to a boil. Cool the cream to 75℃.
Then pour the cream over the Chocolate pistils.
Allow them to melt naturally for 2 minutes.
Finally, emulsify using a blender or a food processor.

375 g

blood orange puree
75 g

Dextrose
6 g

Yellow Pectin
250 g

sugar
50 g

Glucose
3 g

citric acid solution

In a saucepan, combine the cream, blood orange puree, and dextrose.
Mix the yellow pectin with sugar and pour it into the puree while continuously mixing.
Add the glucose. Cook it to 106℃.
Remove it from the heat and add the citric acid solution.
While it is cooling down, blend it twice to soften it.