Drop

Naomi Mizuno
Japan
  • Apricot 'pâte de fruits'

    Apricot puree 100g
    Fresh apricot 100g
    Pectin 5g
    Sugar 220g
    Glucose 20g
    Citric acid 5g
    Mineral water 5g

    Melt citric acid in mineral water (mixture 1).
    Heat all other ingredients to 106°C (mixture 2).
    Add mixture 1 to mixture 2, and spread it on the sheet to make a thin layer.

  • Apricot ganache

    Apricot puree 40g
    Fresh apricot 40g
    Fresh cream 297g
    Apricot brandy 48g
    Invert sugar 47g
    Callebaut Origine Arriba chocolate 752g

    Boil fresh cream with invert sugar and apricot puree together (mixture 1).
    Add Callebaut Origine Arriba chocolate into this and mix well (mixture 2).
    Add Apricot brandy.

  • Chocolate for dipping

    Callebaut Origine Arriba chocolate
    Rock salt
    Powdery salt

  • Assembly

    Divide the apricot "pâte de fruits" into 3 portions and make a thin layer on the sheet.
    Put a 5mm-high- mould on it and pour Apricot ganache into it. Repeat this procedure 3 times to make 3 layers.
    Sprinkle rock salt on top of it and cut the filling, size 1,5 x 3,3cm.
    Dip in Callebaut Origine Arriba chocolate and decorate the top.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: