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Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe - Special Ingredients

Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.

Filed in: Citric Acid, Crackle Crystals, Fluid Gels, Molecular Gastronomy, Pectinex, Puree, Special Ingredients Recipes, Ultratex, Vegan, Vegetarian, Video Recipes
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Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Special Ingredients

Servizio

4

Tempo di preparazione

120 minutes

Tempo di cottura

10 minutes

Cuisine

Molecular Gastronomy Desserts

Categorie

Molecular Gastronomy

With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.

Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Ingredienti

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    • 300g Orange Juice

    • 50g Sugar

    • 10g Special Ingredients Citric Acid

    • 15g Special Ingredients Ultratex

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    • 800g Water

    • 16g Special Ingredients Pectinex

    • Peeled Orange Segments

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    • 500g Chocolate

    • Special Ingredients Chocolate Coated Crackle Crystals

    • Metallic Edible Spray

    • Balloons (blown up)

    Indicazioni

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      1. Combine all Orange Puree ingredients and blend well

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      1. Combine the water and pectinex

      2. Place Orange Segments into the mixture and leave at room temperature for two hours

      3. The Enzyme will remove the membrane leaving you with perfectly peeled orange segments

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      1. Melt chocolate

      2. Dip half of the balloon into chocolate

      3. Sprinkle with Special Ingredients Chocolate Coated Crackle Crystals

      4. Allow chocolate to set.

      5. Pop balloon and remove.