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Chocolate shells with orange purée and enzyme-peeled orange segments

Chocolate shells with orange purée and enzyme-peeled orange segments

Make chocolate shells with orange purée and enzyme-peeled orange segments using Special Ingredients Ultratex and Pectinex.

Filed in: Acido citrico, Chiarificazione ed enzimi, Dolci e dessert, Gel fluidi e creme, Pectinex, Ultratex, Vegano, Zucchero scoppiettante
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Ingredients used in this recipe

Chocolate shells with orange purée and enzyme-peeled orange segments

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Servings
Prep time
2 h
Cook time
10 min
Cuisine
Molecular Gastronomy Desserts
Category
Molecular Gastronomy
Author
Special Ingredients

Make chocolate shells with orange purée and enzyme-peeled orange segments using Special Ingredients Ultratex and Pectinex.

Chocolate shells with orange purée and enzyme-peeled orange segments

Ingredients

Orange Puree Ingredients

Peeled Orange Segments Ingredients

Chocolate Shells Ingredients

Products used in this recipe

Method

Orange Puree

  1. Combine all the orange purée ingredients and blend thoroughly.

Peeled Orange Segments

  1. Mix the water and Pectinex.
  2. Immerse the orange segments and leave at room temperature for 2 hours.
  3. The enzyme breaks down the membrane, leaving cleanly peeled segments.

Chocolate Shells

  1. Melt the chocolate.
  2. Dip half of each balloon into the chocolate.
  3. Sprinkle with chocolate-coated Crackle Crystals.
  4. Leave the chocolate to set.
  5. Pop the balloon and remove it completely.

Video recipe