Gold & Apricot bonbon
Tip: how to create marble look chocolate shells? Pour even layers of Gold and white chocolate on top of each other in a measuring jug. Drizzle the mixture into the mould for a marbled effect.
Recipe
Pâte de fruits
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Add and boil to 112°C. |
|
Mix in and boil to 105°C. |
|
Add. |
Pour the mixture into a bowl and leave to cool. |
|
Moulded ganache
| ingredients | preparation |
|---|---|
|
Mix together and heat up to 40°C. |
|
Pour previous mixture onto the chocolate when its temperature is at 30°C. |
|
Add and emulsify. |