Raspberries Kalamansi Candy


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Cranberries jelly

Ingredients Preparation
  • 500g
    cranberry juice
  • 100g
    caster sugar
  • 10g
    gelatin 200 Bloom
  • 60g

Boil the cranberries juice and the caster sugar to 80°C/176F. Use the water for hydrating the gelatin. Add the hydrated gelatin. Use at 28°C/82,4F.

Raspberries Kalamansi Ganache

Ingredients Preparation
  • 50g
    35% UHT cream
  • 100g
    Boiron Kalamansi pulp
  • 55g
    Boiron raspberry pulp
  • 80g
  • 20g
  • 35g
    invert sugar
  • 210g
  • 80g
  • 6g
  • MLD-090498

Thinly speckle a 3cm half sphere mould with cocoa butter, allow to set. Line the mould with tempered Saint Domingue dark chocolate couverture. Boil the cream, kalamansi pulp, raspberry pulp, glucose syrup, sorbitol and inverted sugar together. Heat to 80°C/176 F, and pour on the Madirofolo and Ghana dark chocolate couverture. Stir the ganache. Let the ganache cool to 27°C/80.6F and then pipe into the moulds. Leave to crystalize and then stick the two half spheres together.

Finish and assembly

Place the chocolate sphere in to the jelly and full immerse. Leave to set in the fridge at +4°C/39,2F then de-mould when set, use a heat gun if needed.

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