Ingredients
Sugar 1200 g
Water 360 g
Glucose syrup 60 g
Cream (35 % fat) 360 g
Bicarbonate of soda 1 small coeespoon
Léonce Blanc calamansi purée 240 g
Empty chocolates
Tempered milk chocolate
Preparation
Put the water and sugar in a high-sided saucepan.
Heat gently to boiling.
Add the glucose syrup. Continue to heat gently.
At 110°C add the bicarbonate of soda. Mix well.
Bring back to the boil. Add the Léonce Blanc calamansi purée.
At 116°C, pour into a mixer at low speed and mix until pale.
Fill the empty chocolates and leave to set.
Seal the chocolates and leave to set.
Coat the chocolates in tempered chocolate and decorate.
Leave to set, then store.