Golden Apple Tarte Tatin Bonbon

Recipe

Created by
  • John Costello - UK Callebaut Ambassador
  1. Apple Compote
  2. Salted Caramel Ganache
  3. Salted crisp base
  4. Assembly

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
  1. Add to the above£
  2. Cook until apples are soft/ liquid reduced
  3. 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
  1. Add the chocolate
  2. 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

  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