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Ginger Calamansi Praline

Moulding Procedure

  • Melt the Belcolade Selection Noir 65% Cacao-Trace chocolate to 45°C and temper it at 30.2 ◦C. Mould the moulds to make filled chocolates and leave to crystallize.

Mango Clamansi Jelly Procedure

  • Mix the sugar (50gr) and pectin NH. Heat up the Mango puree and calamansı together till 40°C. Add the sugar pectin mixture and boil, add the glucose and cook until you reach 103°C. Leave to cool down and cover with cling film. Fill the moulds halfway with the Calamansi Jelly.

Ginger Ganache Procedure

  • Warm up the cream with ginger, sorbitol and glucose till 85C. Pour onto the Belcolade Selection Noir 65% Cacao-Trace chocolate drops. Make sure the ganache does not exceed the 38°C for a good crystalization after. 
  • When the ganache reaches 35°C add the cold butter and mix with a hand blender. Use the ganache at 30°C. Pipe the pepper ganache on top of the Kalamansi Jelly and leave to crystallize for 12 hours with a relative humidity level below 60%.
  • Close after crystallization with tempered Belcolade Selection Noir 65% Cacao-Trace chocolate and de-mould after a few minutes

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