Mandarin Jelly Bar


Mandarin Jelly Method
  • Heat up puree with sugar and add mix sugar and pectin then cook until 219°F . 
  • Allow to cool ambient.

Ganache Method
  • Boil cream, sorbitol ,dextrose and glucose and timut pepper to allow to infuse 15 min.
  • Strain to remove pepper heat to 176°F mix with chocolate.
  • Allow to cool until 95°F.
  • Add butter then mix with hand blender.
  • Mix until smooth.


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