ORANGE AND MILK CHOCOLATE BONBON

In a polycarbonate mold chilled at 18°C,

Spray ¼ of the mold with black cocoa butter, using a compressor and an airbrush, then let it crystallize.

Spray the entire mold with the red and gold cocoa butter, wipe off the excess and let it crystallize.

Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.

Once crystallized, create a chocolate shirt using Sinfonia 68% dark chocolate, clean the excess chocolate and let it crystallize.

Bring the orange puree to 60°C, add the pectin previously mixed with the 45g. of sugar and continue cooking.

Heat well, add the sugars one after the other.

Cook everything until 72 brix, add the citric acid, leave to cool overnight.

Temper the milk chocolate at 29.5°C and mix all the ingredients together and pour into the moulds.