Golden Apple Tarte Tatin Bonbon

Recipe

Created by

John Costello - UK Callebaut Ambassador

Apple Compote

ingredients	preparation
50g butter 50g water 20g apple licor	Melt together.
300g Braeburn apples, diced into 5cm cubes 1 cinnamon stick 3g cloves 1 star anise 5g diced ginger	Add to the above£ Cook until apples are soft/ liquid reduced Cool before use

Salted Caramel Ganache

ingredients

preparation

150g

sugar
0.8g

Cornish sea salt

Dry caramel from the sugar and salt

88g

cream

Add the warm cream and remove from the heat

250g

CHK-R30GOLD

Add the chocolate
Cool before use

Salted crisp base

ingredients

preparation

200g

CHK-R30GOLD

Temper the chocolate

300g

M-7PAIL
2g

Cornish sea salt

Combine all ingredients

Spread onto plastic

Allow to set before cutting

Assembly

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

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