Baked Cox and Custard Chocolates

Level:
Medium

Mould preparation and Apple Base

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

Used products: Mould preparation and Apple Base

  • 5 piece(s)
    cox"s apples
  • 50 g
    golden caster sugar
  • 1 piece(s)
    lemon zest
  • 1 g
    mixed spice
  • 1 piece(s)
    lemon juice
  • 250 g
    apple juice
  • 125 g
    sugar
  • 14 g
    NH pectin
  • 10 g
    lemon juice

Preparation: Mould preparation and Apple Base

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 

Custard Ganache

Used products: Custard Ganache

  • 300 g
    double cream (48%)
  • 1 g
    bay leaf
  • 1 piece(s)
    cinnamon stick
  • 1 pod(s)
    vanilla
  • 0.5 g
    nutmeg grated fresh
  • pinch
    cloves
  • 30 g
    glucose
  • 15 g
    Calvados

Preparation: Custard Ganache

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