PNG Mandarin Bonbon

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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