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

Fruit Gummy Candies


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


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


White chocolate    100g

Cocoa butter       100g


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


Green chocolate


White chocolate     q.s.

Green food coloring  q.s.


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




White chocolate    q.s.

Glucose syrup      q.s.

Lemon dryslice     q.s.


  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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