Recipe Mandarine Candy

Making the recipe

Recipe for 96 half-sphere bonbons, 3 cm in diameter.

Ingredients

200 g Mandarin purée
55g Glucose syrup DE 44
40g Dextrose
40g Trimoline (invert sugar)
1,2g Fine salt
690g 35% cocoa white chocolate
110g Cocoa butter
60g Anhydrous butter 99% fat
200g Mandarin purée
90g Mandarin concentrate

Heat the first part of the purée with the sugars to 60°C (140°F).
Pour over the chocolate, cocoa butter and butter, melted at 40°C
(104°F).
Emulsify the mixture.
Add the second part of the purée, tempered at 25°C (77°F), together
with the concentrate, and emulsify again.
Make sure the mixture is at 30°C (86°F) before piping.
Transfer to a piping bag.
Ingredients

100g 35% cocoa white chocolate
100g Cocoa butter
0,5g Yellow fat-soluble colorant
0,4g Red fat-soluble colorant
0,1g Brown fat-soluble colorant

Melt the cocoa butter together with the chocolate and add the
colorants.
Blend the mixture with an immersion blender.
Pre-crystallize the mixture at 30°C (86°F) and pour into the spray gun.
Spray the bonbon molds, tempered at 18–20°C (64–68°F).
Ingredients

100 g White chocolate 35%
100 g Cocoa butter
0,5 g Yellow fat-soluble colouring
0,4g Red fat-soluble colouring
0,1g Brown fat-soluble colouring

Melt the cocoa butter together with the chocolate and add the
colorants.
Blend the mixture with an immersion blender.
Pre-crystallize the mixture at 30°C (86°F) and pour into the spray gun.
Spray the bonbon molds, tempered at 18–20°C (64–68°F).
Spray the bonbon molds with a few drops of bright orange
cocoa butter paint and let crystallize for 10 minutes.
Apply a thin layer of copper powder over the entire surface
of the mold.
Spray with an even coat of light orange paint.
Shell the molds.
Fill the bonbons with the ganache and let crystallize for a
minimum of 24 hours.
Cap the bonbons with more pre-crystallized chocolate.
Unmold.

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