Golden Apple Tarte Tatin Bonbon


Created by
  • John Costello - UK Callebaut Ambassador

Apple Compote

Ingredients Preparation
  • 50g
  • 50g
  • 20g
    apple licor

Melt together.

  • 300g
    Braeburn apples, diced into 5cm cubes
  • 1As needed
    cinnamon stick
  • 3g
  • 1As needed
    star anise
  • 5g
    diced ginger
  1. Add to the above£
  2. Cook until apples are soft/ liquid reduced
  3. Cool before use

Salted Caramel Ganache

Ingredients Preparation
  • 150g
  • 0.8g
    Cornish sea salt

Dry caramel from the sugar and salt

  • 88g


Add the warm cream and remove from the heat

  • 250g
  1. Add the chocolate
  2. Cool before use

Salted crisp base

Ingredients Preparation
  • 200g

Temper the chocolate

  • 300g
    Pailleté Feuilletine
  • 2g
    Cornish sea salt

Combine all ingredients

Spread onto plastic

Allow to set before cutting


  1. Pipe dark chocolate line into a sphere mould
  2. Brush with gold lustre
  3. Temper and coat mould with gold chocolate (not too thin or the compote will leek )
  4. Allow to crystallise then add the compote and 2 salted crispearls
  5. Pipe in salted caramel ganache
  6. Place on thin layer of crisp base
  7. Back off with Callebaut Gold chocolate

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