Chimalman
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Raspberry preserve
raspberry puree 50g
yellow ribbon pectin 50g
sugar 3g
isomalt 25g
sugar 25g
DE40 glucose 15g
tartaric acid solution 1gWarm the raspberry puree to 40°C.
Mix the pectin and sugar together and then drizzle them over the raspberry.
Heat gently while stirring continuously until it is a clear liquid.
Add the isomalt, sugar and glucose and boil for one minute.
Stop cooking with the tartaric acid solution.
Leave to set. -
Balsamic ganache
35% cream 75g
sorbitol powder 6g
dextrose 3g
Arriba 39% milk couverture 100g
63DE glucose 12g
butter 24g
15 year-old balsamic vinegar 24gHeat the cream, sorbitol and dextrose to a clear liquid and allow the temperature to go down to 80°C.
Pour in the milk chocolate and emulsify.
Add the glucose, butter and vinegar and emulsify once more. -
Assembly
Brush the moulds with Guayaquil dark couverture.
Garnish with one third raspberry preserve and two thirds balsamic ganache.
Leave to crystallise for 12 hours and seal with dark couverture.
