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The Passing of Time

This recipe is from the book ‘Chocolaterie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

3gSpeculaas spices
175gblood orange purée
200gCallebaut milk chocolate Java 32.6%
10gInvert sugar

15gGranulated sugar
3gAgar
250gblood orange purée

gold, orange, and red food coloring
20gCallebaut cocoa butter

250gCallebaut milk chocolate Java 32.6%

Preparation

  1. Bring the blood orange purée to a boil with the speculaas spices and the invert sugar.
  2. Pour the hot orange mixture over the milk chocolate and blend with an immersion blender.
  3. Place in a piping bag and let rest for at least 3 hours.

  1. Bring the blood orange purée and granulated sugar to a boil.
  2. Mix in the agar and let the orange mixture boil for 3 minutes.
  3. Remove the jelly from the heat and let it set for about 1 hour.

  1. Clean a chocolate mold with half-sphere shapes (Ø 3 cm) with kitchen paper. 

  1. First pipe a drop of orange gel into each mold, followed by some of the ganache.