Essence White Chocolate 31% |
qb |
Lemon Purée 100% Ravifruit |
320g |
Grapefruit Purée 100% Ravifruit |
140g |
Yellow Pectine |
7g |
Granulated Sugar |
300g |
Glucose Syrup 60de |
470g |
Trehalose Sugar |
180g |
Dextrose |
140g |
Lemon Zest |
|
Water |
170g |
Grated Fresh Ginger |
5g |
Invert Sugar Paste |
60g |
Sorbitol Powder |
30g |
Apurimac 72% Dark Chocolate |
400g |
Anhydrous Butter PF28 |
100g |
Grapeseed Oil |
50g |
Chocolate Shell
Ingredients
Preparation
- Temper the white chocolate at 28–29°C.
- Fill a polycarbonate mold in the shape of a half-sphere with the tempered chocolate.
- Tap the mold to remove any air bubbles and invert it to let the excess chocolate drain out.
- Remove any excess and leave to crystallize.
Soft Lemon Gel
Ingredients
Lemon Purée 100% Ravifruit
200g
Grapefruit Purée 100% Ravifruit
140g
Yellow Pectine
7g
Granulated Sugar
300g
Glucose Syrup 60de
370g
Trehalose Sugar
180g
Dextrose
100g
Total mass cooked to 105°C
1195g
Lemon Purée 100% Ravifruit
120g
Lemon Zest
0,8%
Total
1325g
Preparation
- Combine the grapefruit purée and the first part of the lemon purée, and use an immersion blender to disperse the pectin.
- Bring to a boil and add the mixture of sugar, trehalose, dextrose, and glucose syrup in two stages, bringing the mixture back to a boil between each addition.
- Cook the mixture to 105°C.
- Remove from the heat and add the second part of the lemon purée, along with finely grated lemon zest.
- Allow the mixture to cool.
Apurimac 72% Dark Chocolate Ganache
Ingredients
Water
170g
Lemon Zest
15g
Grated Fresh Ginger
5g
Glucose Syrup 60de
100g
Invert Sugar Paste
60g
Dextrose
40g
Sorbitol Powder
30g
Anhydrous Butter PF28
100g
Grapeseed Oil
50g
Total
960g
Preparation
- Heat the water to 45°C, add the lemon zest and grated ginger, and blend with a blade mixer to reduce the particle size.
- Add the sugar mixture to the liquid and ensure the final temperature is 40°C.
- Melt the chocolate to 35°C, then add the anhydrous butter and oil.
- Transfer the mixtures into a cutter and emulsify for a few minutes.
- Check that the temperature is 30–32°C.
Final Composition
- Add a layer of lemon gel inside the chocolate shell.
- Then pipe the dark chocolate ganache into the mold and allow it to crystallize for 12 hours at 16°C.
- Seal the praline with tempered white chocolate.
Yuri Cestari
Pastry & Chocolate consultant - AMPI member
Yuri Cestari is an Italian pastry chef and chocolatier, recognized for his deep technical knowledge of chocolate and his passion for innovation in pastry.
