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Raspberries Kalamansi Candy

Level:: Difficult

1.1 lb

Cranberry juice
3.5 oz

caster sugar
0.4 oz

gelatin 200 Bloom
2.1 oz

water

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.

1.8 oz

35% UHT cream
3.5 oz

Boiron Kalamansi pulp
1.9 oz

Boiron raspberry pulp
2.8 oz

glucose
0.7 oz

sorbitol
1.2 oz

invert sugar
7.4 oz

Cacao Barry DARK COUVERTURE - MADIROFOLO 65% - PISTOLS - 1KG BAG
2.8 oz

Cacao Barry MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG
0.2 oz

Cacao Barry COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE
Cacao Barry Mould - Half-Sphere 3 cm - Tritan

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.

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.