Calamansi & Raspberry Candy, Recipe by Wangsen International Bakery & Western-Food School

Fruit Gummy Candies

Ingredient:

Apricot puree        500g

Passion fruit puree    500g

Sugar (1)            75g

Yellow pectin powder  37g

Sugar (2)            1000g

Glucose syrup        150g

Diluted tartaric acid   9g

Step :

  1. Heat apricot puree with sugar(1) and yellow pectin powder, heat to a boil.
  2. Add sugar(2) gradually, stir with an egg beater at the same time.
  3. Add glucose syrup, mix well, heat to 115℃.
  4. Heat passion fruit puree to 80℃, add it into Step3, mix well. Continue to heat the mixture until 107℃.
  5. Add diluted tartaric acid, mix well. Remove from heat.
  6. Pour the mixture into a square mould, smooth the surface, cool down.

 

Calamansi and raspberry ganache

Ingredient:

Cream                  50g

Calamansi puree          100g

Raspberry puree          55g

Glucose syrup             80g

Sorbitol powder           20g

Invert sugar               35g

65% chocolate             210g

Milk corvette chocolate      80g

Pink cocoa butter (melted)    6g

Step :

  1. Pour cream, calamansi puree, raspberry puree, glucose syrup, sorbitol powder and invert sugar into a pot, heat to a boil.
  2. Remove from heat, stir until the temperature drops to 80℃. Pour the mixture into 65% chocolate and milk corvette chocolate, stir until fully emulsified.
  3. Add melted pink cocoa butter, mix well.
  4. Pour the mixture into a piping bag, cool down to 30℃~ 40℃.

 

White velvet effect

Ingredient:

White chocolate    100g

Cocoa butter       100g

Step:

  1. Combine all the ingredients, melt with hot water.

 

Green chocolate

Ingredient:

White chocolate     q.s.

Green food coloring  q.s.

Step:

  1. Melt white chocolate over hot water, add green food coloring, mix well.

 

Assemble

Ingredient:

White chocolate    q.s.

Glucose syrup      q.s.

Lemon dryslice     q.s.

Step:

  1. Pour tempered green chocolate into a mould to get a shell,refrigerate.
  2. Squeeze calamansi and raspberry ganache into the shell until 30% full.
  3. Shape fruit gummy candies into proper size with a mould, place it into Step2, squeeze some calameansi and raspberry ganache to 90% full, freeze.
  4. Take out, cover with melted white chocolate, freeze.
  5. Take out and demould.
  6. Squeeze dots on a baking paper with green chocolate, place Step5 on it. Cool down and make sure the chocolate is completely set.
  7. Spray white velvet effect on the surface.
  8. Stick a piece of lemon dryslice on the surface with glucose syrup.

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