Ingredients for Chocolate Curry / passion
Dark couverture chocolate 250g
Frozen passion
100 g fruit puree of passion Capfruit
100 g caster sugar
20 g glucose
2 g of yellow pectin
lemon juiceEquipment
A silicone mold ribbed round shape .A round shaped silicone mold.
To make this recipe curry chocolate / passion start by preparing all the ingredients.Melt 150 g dark
couverture chocolate in a double boiler.
Once the temperature reached 45 ° C ..add the remaining couverture chocolate and mix until it reaches 30 ° C ...and a smooth consistency.Conduct a custard. When it is still hot, add the gelatine previously softened in cold water. Be sure to drain.
Whisk to dissolve them in the hot custard.Melt white chocolate in a bain-marie.Besides, pour into a saucepan mashed passion fruit with powdered sugar.
Add crystal glucose ...and a dash of lemon juice .Cook until 105 ° C. Remove from heat and set aside.
Garnish generously tempered chocolate chocolate mold of your choice. Tap the work plan to remove air bubbles.
Return the molds to remove excess chocolate.Place the metal spatula to arraser the edges.Leave to stand for the chocolatehttp://sweetchocolate05.blogspot.com/2015/04/nutella-swirl-cupcake-with-nutella.html hardens.Meanwhile, add the melted white chocolate custard glued ...and finally curry.Mixer.
Fill the shells with 2/3 jelly passion.Puis add a layer of cream curry.Faire well with all chocolate shells chocolat.Recouvrir tempéré.Lisser the surface with a spatula métallique.Laisser cure at least 6 hours costs .Take the plate refrigerator .... and gently pull the edges of the silicone mold to lightly loosen bords.Retourner pan on the work surface and gently press on the footprints of the background to strip chocolates.
Once the temperature reached 45 ° C ..add the remaining couverture chocolate and mix until it reaches 30 ° C ...and a smooth consistency.Conduct a custard. When it is still hot, add the gelatine previously softened in cold water. Be sure to drain.
Whisk to dissolve them in the hot custard.Melt white chocolate in a bain-marie.Besides, pour into a saucepan mashed passion fruit with powdered sugar.
Add crystal glucose ...and a dash of lemon juice .Cook until 105 ° C. Remove from heat and set aside.
Garnish generously tempered chocolate chocolate mold of your choice. Tap the work plan to remove air bubbles.
Return the molds to remove excess chocolate.Place the metal spatula to arraser the edges.Leave to stand for the chocolatehttp://sweetchocolate05.blogspot.com/2015/04/nutella-swirl-cupcake-with-nutella.html hardens.Meanwhile, add the melted white chocolate custard glued ...and finally curry.Mixer.
Fill the shells with 2/3 jelly passion.Puis add a layer of cream curry.Faire well with all chocolate shells chocolat.Recouvrir tempéré.Lisser the surface with a spatula métallique.Laisser cure at least 6 hours costs .Take the plate refrigerator .... and gently pull the edges of the silicone mold to lightly loosen bords.Retourner pan on the work surface and gently press on the footprints of the background to strip chocolates.
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