A perfect pairing of dark chocolate with a fresh and fruity apricot confit. The bright design of the bonbons underline the flavour of the apricot. These bonbons will leave you wanting more.
Special material requirements
2 Polycarbonate chocolate moulds (CW2295)
Scraper
2 Piping bags
Pure alcohol (at least 94%)
Cotton pads
Thermometer (preferably laser)
2 brushes
Spray gun & compressor (optional) or 2 wide brushes
Recipe
Yield: 64 bonbons | Difficulty: hard
Ingredients
Decoration
40g orange cocoa butter (tempered)
40g lighter orange cocoa butter (tempered)
40g white cocoa butter (tempered)
1 tbsp black cocoa butter (tempered)
Apricot confit
420g apricot puree (10% sugar)
48g sugar
4 tsp lemon juice
9g pectin nh
Dark chocolate ganache
130g dark chocolate
70g heavy cream
Chocolate shells
800g dark chocolate (tempered)
Directions
Decoration
Polish your moulds with the alcohol using cotton pads.
Take a brush dip it into your tempered white cocoa butter and splatter over the mould by tapping the brush from approximately 10cm distance.
Repeat the previous step with black cocoa butter
Add the orange cocoa butter to the spray gun and spray one side.
After, clean your spray gun before using the lighter orange cocoa butter, since otherwise it will turn darker as the previous colour.
Spray the rest of the mould with the lighter orange.
Roughly clean the inside of your spray gun with a paper towel and add the white colour. Cover all the cavities with white cocoa butter, this will prevent the dark chocolate from shining through.
Clean the surface of your mould between every colouring step.
If you don't have a spray gun, use brushes to paint your cavities.
Apricot confit
Place the sugar and pectin in a small bowl and whisk until the pectin is evenly spread in the sugar.
Add the apricot puree to a saucepan and heat it up to approximately 40°C.
Sprinkle the sugar-pectin mix to the puree while constantly whisking.
Bring the puree to a boil and boil for about 2 minutes.
Then remove from the heat and add the lemon juice.
Transfer the confit to a bowl and cover with cling film to touch.
When the confit is at room temperature, emulsify with a hand blender and transfer to a piping bag.
Dark chocolate ganache
Place chocolate and heavy cream in a bowl and melt in the microwave in impulses, while stirring in between.
Emulsify the ganache with a hand blender and let it cool down to approximately 35°C.
Transfer to a piping bag.
Chocolate shells & assembly
Make sure the cocoa butter has fully crystallised. Normally, this does not take long.
Mould your moulds with dark chocolate and let the chocolate crystallise.
Pipe the confit into the cavities, spreading it evenly between all bonbons.
Pipe the dark chocolate ganache, leaving a small gap from the top for the closure.
Let the moulds sit at room temperature until the ganache firms up.
Close the bonbons with the remaining tempered dark chocolate and place them in the fridge. After the chocolate has crystallised, pop the bonbons out of the moulds.
Notes
Decoration: to achieve the lighter orange colour you can simply add some white to your orange cocoa butter.
Decoration: while you prepare the moulds, place the spray gun in the oven at 40°C. This will prevent the cocoa butter to crystallise in the spray gun too soon.
Decoration: the white cocoa butter acts as colour blocker for the dark chocolate. Therefore it is not necessary to completely clean the spray gun. For this finish it doesn't matter if the white gets a little bit of colour, since it will still have the colour blocking effect and will not be visible on the outside. However, if you want to reuse your white colour where it is visible and you want to keep your clean white colour, you will need to completely clean the spray gun before adding the white cocoa butter.
Decoration: you can colour your moulds in one go or you can do it one day at a time if you have other moulds you want to colour with similar colours.