Heat puree, sugar, and pectin till 85°C add glucose continue to cook till mixture reaches 106°C
Add citric acid (citric acid should be diluted 50% with water)
Hold at 106°C
Pour in 3mm high frame with wax paper underneath (siltpad can be used as well)
Allow to cool to 20-25°C before adding ganache
Plant-Based Ganache Method
Combine oatmilk, dextrose, glucose, trimoline, and plant protein with hand blender
Heat chocolate and grapeseed oil to 45°C
Heat coconut oil to 35°C
Pour liquid into chocolate mixture
Add coconut oil
Temper to 30°C
Fill with 6mm frame on top of Pate de Fruit ( *300 grams per frame)
*Magic Temper add 0.75% cocoa butter (*10 grams)
Build Up Method
Once ganache crystalizes 12-24 hours 18°C with 60% or less humidity apply a thin layer of tempered chocolate
Once crystalized, flip frame over and apply another thin layer of tempered chocolate on the pate de fruit cut utilizing a guitar cutter
Enrobe with tempered chocolate allow to crystalize minimum 12 hours at 18°C with humidity less than 60%
Store at 16°C with humidity less than 60%
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