| 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. |
