Skip to content
New products About Special Ingredients Contact Premium ingredients in Europe
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: Citric Acid, Crackle Crystals, Fluid Gels, Molecular Gastronomy, Pectinex, Puree, Special Ingredients Recipes, Ultratex, Vegan, Vegetarian, Video Recipes
Previous article Gluten-free lemon loaf

Ingredients used in this recipe

Chocolate shells with orange purée and enzyme-peeled orange segments

Special Ingredients

Servings

4

Prep time

120 minutes

Cook time

10 minutes

Cuisine

Molecular Gastronomy Desserts

Category

Molecular Gastronomy

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

    • 800g Water
    • 16g Special Ingredients Pectinex
    • Peeled Orange Segments

    Chocolate Shells Ingredients

    Directions

      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.