Naomi Mizuno

Drop

• 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.