ARMORACIA
X685
X685
Melt the Belcolade Selection Blanc Doux Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled chocolates and leave to crystallize.
Mix the sugar and pectin together. Mix the pre-cooked red beet into a juice with an immersion blender. Heat the red beet juice and strawberry to 40°C and add the sugar pectin mixture and maltodextrin. When the composition boils, add the glucose and citric acid crystals and boil the jelly to 102.5°C. Leave to cool down. Pipe the jelly into a pre-molded chocolate shell so it is one-third full.
Heat up the fresh cream with the maltodextrin, sorbitol and glucose to 85°C and pour onto the Belcolade Selection Blanc Doux Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix well with an immersion blender. Add the horseradish paste and mix again. When the ganache reaches 35°C, add the butter and mix again with an immersion blender. This ganache has to be at a temperature of 28°C before filling up the chocolate shell/mold. Leave to crystallize in a fridge for 12h at 16°C with an average humidity level below 60%.
Close the molds with tempered chocolate, leave to set, and demold.
