PNG Mandarin Bonbon - Puratos


Mandarin Jelly
Mandarin Puree	500g
Granulated Sugar	325g
Yellow Pectin	10g
Granulated Sugar	85g
PNG Ganache
Belcolade Origins Papua New Guinea Cacao-Trace 73%	500g
Heavy Cream	400g
Glucose	80g
Dextrose	40g
Unsalted Butter - soft	100g

Mandarin Jelly

Heat up the mandarin pure with the first sugar. Then add the mix of sugar and pectin and cook until 219°F
Allow to cool to room temperature covered directly with plastic and then pipe into prepared shells made from Belcolade Origins Papua New Guinea. Allow to set in shells for at least 2 hours.

PNG Ganache

Heat the heavy cream, glucose, and dextrose together to 185°F. Pour over the chocolate and let stand for 2 minutes.
Immersion blend until smooth.
At 100°F blend in butter and deposit into prepared shells at 80-84°F over the jelly.
Allow to crystalize overnight and then cap.

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