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
- Heat apricot puree with sugar(1) and yellow pectin powder, heat to a boil.
- Add sugar(2) gradually, stir with an egg beater at the same time.
- Add glucose syrup, mix well, heat to 115℃.
- Heat passion fruit puree to 80℃, add it into Step3, mix well. Continue to heat the mixture until 107℃.
- Add diluted tartaric acid, mix well. Remove from heat.
- Pour the mixture into a square mould, smooth the surface, cool down.
Calamansi and raspberry ganache
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
- Pour cream, calamansi puree, raspberry puree, glucose syrup, sorbitol powder and invert sugar into a pot, heat to a boil.
- Remove from heat, stir until the temperature drops to 80℃. Pour the mixture into 65% chocolate and milk corvette chocolate, stir until fully emulsified.
- Add melted pink cocoa butter, mix well.
- Pour the mixture into a piping bag, cool down to 30℃~ 40℃.
White velvet effect
White chocolate 100g
Cocoa butter 100g
- Combine all the ingredients, melt with hot water.
White chocolate q.s.
Green food coloring q.s.
- Melt white chocolate over hot water, add green food coloring, mix well.
White chocolate q.s.
Glucose syrup q.s.
Lemon dryslice q.s.
- Pour tempered green chocolate into a mould to get a shell,refrigerate.
- Squeeze calamansi and raspberry ganache into the shell until 30% full.
- Shape fruit gummy candies into proper size with a mould, place it into Step2, squeeze some calameansi and raspberry ganache to 90% full, freeze.
- Take out, cover with melted white chocolate, freeze.
- Take out and demould.
- Squeeze dots on a baking paper with green chocolate, place Step5 on it. Cool down and make sure the chocolate is completely set.
- Spray white velvet effect on the surface.
- Stick a piece of lemon dryslice on the surface with glucose syrup.