Baked Cox and Custard Chocolates

Mould preparation and Apple Base

ingredients preparation

Spray mould with bronze creative powder mixed with alcohol
Shell mould with Cacao Barry Madirofolo

  • 5piece(s)
    cox"s apples
  • 50g
    golden caster sugar
  • 1piece(s)
    lemon zest
  • 1g
    mixed spice
  • 1piece(s)
    lemon juice
  • 250g
    Apple juice
  • 125g
    sugar
  • 14g
    NH pectin
  • 10g
    lemon juice

Cut apples into 2cm thick slices
Mix the sugar, zest and spice and sprinkle over the cut apples
 
Roast at 210c for 15-20 minutes until light brown and soft
Sprinkle the lemon juice over the cooked apples
 
Warm the apple juice
Combine the sugar and pectin the add to the warm puree. Boil to 106c
 
Add the lemon juice at 106c
Add the warm baked apple and stir through to retain some texture. Cool 

Custard Ganache

ingredients preparation
  • 300g
    double cream (48%)
  • 1g
    bay leaf
  • 1piece(s)
    cinnamon stick
  • 1pod(s)
    vanilla
  • 0.5g
    nutmeg grated fresh
  • pinch
    cloves
  • 30g
    glucose
  • 460g
    CHW-N34ZEPH
  • 15g
    Calvados

Put all ingredients together and infuse overnight
Boil and pass onto chocolate
Emulsify and the add Calvados