Recipes
Soak the mandarins in salted water for approximately 20 mn to remove the bitterness.
Drain, cut in half and remove the seeds. Blend using a mixer then add the pectin NH which has been diluted with the sugar.
Add the cane sugar, glucose, citric acid solution, mandarin zest and juice.
Blend all the ingredients together.
Heat the marmalade to 50°brix and add the mandarin liqueur.
Leave to cool before lining the bases of the half-sphere moulds.
Heat the butter, mandarin juice, mandarin marmalade, mandarin zest and bicarbonate of soda.
Make a pale caramel with the sugar.
Stop the cooking process by adding the hot liquid that has been strained through a china cap sieve.
At 80°C (176°F), pour onto the milk chocolate drops. Combine using a whisk, then a flexible plastic scraper to ensure air bubbles do not form.
Add the Grand Marnier®. Blend. Pipe on top of the marmalade at 28°C (82°F).
Melt the cocoa butter and chocolate at 45°C (113°F), then add the food colouring.
Blend and crystallize at 28°C (82°F).
Melt the cocoa butter and chocolate at 45°C (113°F), then add the food colouring.
Blend and crystallize at 28°C (82°F).
Position a strip of tape in the 3.5 cm diameter half-sphere moulds.
Spray on a layer of orange sauce.
Remove the tape then spray on a layer of white sauce.
Mould with milk chocolate 40%.
