Apricot, Vanilla & Black Pepper

Used Cacao Barry products

Zéphyr™ Caramel 35%

Moulded bonbons

Apricot, Vanilla & Black Pepper

Created by

Greg Hook
Cacao Barry Ambassador - Chocolate Arts

Level

level 1

Dosage

5 molds Cacao Barry

Used Cacao Barry products

Zéphyr™ Caramel 35%

Apricot Paste

Ingredients	Preparation
550g apricot puree	Dehydrate to create an apricot ‘leather’
450g apricot puree	Heat puree to 60°C
Add the warm puree to the leather to soften. Mix until leather and puree are completely homogenous.
Heat to 40° C.
50g sugar 20g yellow pectin	Mix sugar and pectin together.
Add to puree and mix completely.
100g glucose	Add
Bring to boil and cook to 102°C.
6g water 6g citric acid solution	Add citric acid to water to dissolve
Take puree off heat and whisk in citric acid. Let cool.

Ganache

Ingredients	Preparation
200g 36% cream 20g trimoline	Bring to 60°C
350g Zéphyr™ Caramel 35% 20g vanilla paste	Remove from heat and pour over
Emulsify at 34°C and pipe at 31°C.

Shell

Spray mold lightly down one side with orange cacao butter.
Grind black pepper into Zéphyr™ Caramel white chocolate to taste. The taste will need to be quite strong.
Cast thin shell with crystallized Caramel Zephyr™