| For the Pâte de Fruit: |
| • |
200 g. The Perfect Purée Chipotle Sour blend, thawed |
| • |
170 g. sugar |
| • |
30 g. dextrose |
| • |
10 g. pectin |
| • |
4 g. citric acid |
| • |
4 g. water |
|
|
| Method for the Pâte de Fruit: |
| 1. |
Mix the sugar, dextrose, and pectin thoroughly. |
| 2. |
Dissolve the citric acid into the water; set aside. |
| 3. |
Heat the Chipotle Sour blend in a medium sauce pot to 105°F. |
| 4. |
Slowly whisk in the sugar mixture. |
| 5. |
Continuously stirring, heat the mixture to 226°F. |
| 6. |
Remove from heat and add the citric solution. |
| 7. |
Pour onto a silpat and let cool. |
| 8. |
Once cool, add the pâte de fruit to a Robocu and blend until smooth. |
| 9. |
Pipe halfway up into the chocolate shell. |
|
|
| For the Chipotle Ganache: |
| • |
340 g. cream |
| • |
1 g. chipotle powder |
| • |
2 g. vanilla paste |
| • |
1 g. kosher salt |
| • |
100 g. glucose |
| • |
330 g. 72% chocolate |
|
|
| Method for the Chipotle Ganache: |
| 1. |
Put the chocolate into a Robocu, and partially grind. |
| 2. |
Bring the cream to a boil then add the vanilla and chipotle powder. |
| 3. |
Cover and let infuse for 20 minutes. |
| 4. |
Add glucose and salt to the cream. |
| 5. |
Bring back to a boil, then pour over chocolate. |
| 6. |
Blend until smooth. Let cool. |
| 7. |
Pipe into chocolate shell. |
