 Red Fruits Candy & Light Chocolate GanacheLight Chocolate Ganache Ingredients 80g 15% butter 100g skim milk 30g glucose syrup 150g unsweetened black chocolate (chopped) 10g olive oil Some lemon zest 20 chocolate shells Method 1. Bring the butter, skim milk, glucose syrup to boil and set aside for 10minutes. Re-heat the mixture and pour into the containing chopped chocolate and olive oil. Add in lemon zest and stir evenly. 2. Pipe the chocolate cream into chocolate shell. Let stand at room temperature 18°C for 10hours. Strawberry & Raspberry Jelly Candy Ingredients 200g raspberry puree 250g strawberry puree 12g pectin 350g white sugar 100g glucose 10g tartaric acid (melt with water) Method 1. Warm up raspberry puree and strawberry puree, and in 50g white sugar. Bring to boil over high heat. 2. Stir in glucose and 300g white sugar gradually. Turn off heat when temperature reaches 108°C (use thermometer). Add in melted tartaric acid. 3. Pour fruit syrup into round ring lined with silicon sheet to about 1cm thick. Slice when it has completely cooled. OhTASTE Vol 26 Feb09 Labels: Candy Y Lesson end... | back to top
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