Chocolate ganache

with mandarin

Ingredients

Recipe for a frame of 60 by 40 cm and 8 mm thickness

Mandarin ganache

915 g Mandarin puree
50 g Confit of mandarin zests
85 g Lemon puree
65 g Sorbitol
600 g Butter 82% fat
160 g Inverted sugar syrup
1800 g Chocolate for ganache 50%
800 g Dark chocolate couverture 60%

Mandarin confit

425 g Confit of mandarin zests
80 g Mandarin puree
100 g Sugar
50 g Glucose syrup
8 g Yellow pectin

Finishing

10 g Bronze sprinkle
100 g Alcohol 60°C
5 g Water-soluble orange coloring, natural

Confit of mandarin zests

Our confit of mandarin zests is made from fruit processed fresh at our primary processing facility in Spain. This ability to transform the fruit while fresh helps preserve the full aromatic richness of citrus fruit and the authenticity of its flavour. Its thick, generous texture, filled with finely cut zest pieces, is easy to spoon and delivers an intense mandarin freshness. Balancing sweetness with the delicate bitterness characteristic of citrus peel, this confit enhances pastry, ice cream, chocolate and culinary creations alike.

Discover our Confit of citrus zests product range

Preparation steps

Bottom a thin layer of dark chocolate couverture on an acetate sheet in a frame of 8 mm thickness and 60 cm by 40 cm.

2. Mandarin ganache

Bring to a boil mandarin puree with sorbitol, lemon, inverted sugar, confit of mandarin zests and butter pour on the chocolate through a sieve. Emulsify with an electric mixer. Set aside. Pour the dark chocolate ganache at 32°C. Let crystallise for 12h at 17°C and 60% humidity at the most.

3. Mandarin confit

Heat the confit of mandarin zests with puree. Gradually add one part of the sugar and pectin mix. Bring to a boil. Add the remaining sugar continuously boiling and cook at 73° brix. Blend.

4. Finishing

Once the ganache has crystallised, put the confit on 2 mm thickness. Remove the ganache from the frame. Pre-bottom with a thin layer of dark chocolate and cut out with a guitar cutter square shapes of 30 mm by 20 mm. Separate the squares and keep aside at 22°C. Crystallise the dark chocolate couverture 60%. Cover the square with chocolate and place an orange decoration. Allow to crystallise for 12h at 17°C and 60% humidity at the most.

Process:

Shelf life : 8 weeks between 17 to 20°C at most and 60%
humidity at the most.
Tasting temperature: 22°C.

A creation by

Edouard Morand

Edouard is Chef Chocolatier & Pastry Chef who has been finalist of the contest of Meilleur Ouvrier de France (MOF) chocolatier-confiseur in 2015.

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