Baked Cox and Custard Chocolates

Spray mould with bronze creative powder mixed with alcohol
Shell mould with Cacao Barry Madirofolo

Cut apples into 2cm thick slices
Mix the sugar, zest and spice and sprinkle over the cut apples
 
Roast at 210c for 15-20 minutes until light brown and soft
Sprinkle the lemon juice over the cooked apples
 
Warm the apple juice
Combine the sugar and pectin the add to the warm puree. Boil to 106c
 
Add the lemon juice at 106c
Add the warm baked apple and stir through to retain some texture. Cool 

Put all ingredients together and infuse overnight
Boil and pass onto chocolate
Emulsify and the add Calvados