THE DAY BEFORE, carry out the weighings to bring the SICOLY® fruit juices and purees to temperature

• Melt the chocolates and cocoa butter at 45°C in an oven.

Important: It is essential to calculate the cumulative ingredients that will be heated (purees, juice, sugar, cream, etc.) in order to add moisture before emulsifying.

THE NEXT day, heat the liquids as follows:

• In a saucepan, pour the purees or fruit juices and add the DE/60 glucose or invert sugar from the start. DE38 glucose syrup is preferred for long-life candies to prevent them from drying out. If fruit concentrate is added, the use of invert sugar should be avoided so as not to increase the perception of sugar too much during tasting.
• Heat to 40°C and add the dry sugars if necessary.
• Bring the whole thing to 85°C and then go back down to 35°C. Complete with bottled water to obtain the initial weight before heating in order to compensate for evaporation and preserve the taste balance of the recipe. Strain the zest if necessary. Take the chocolate out beforehand so that it is at 35°-36°C when mixing to ensure a good emulsion.
• In the bowl of a blender, first pour the liquid mixture at 35°C with the butter, the chocolates melted at 35°C and the cocoa butter if necessary. Respect the order of the ingredients so that the chocolate does not crystallize on the edges of the vat.
• Make the emulsion (elastic core) at the minimum speed of the machine and then gradually increase to a third of the power for at least 1 minute. Open, corner the bowl and blend again for 30 seconds. The mixture should never be violent so as not to have a negative impact on the texture of your finished product.
• Let the ganache go down to the temperature indicated in the recipe table before pouring.
• Spread to the desired thickness (default: 36x36x1 cm) • Leave to crystallize for at least 18 hours between 15 and 17°C, humidity at 72%.
• Cover the ganache crust on both sides with the chocolate you will use for the coating (white, milk or dark) before cutting with the guitar to the desired size, taking care to separate them well. • Leave to crust again at 15 to 17°C for 18 hours.
• For the coating, let the ganache insides set again at 20-21°C for at least 3 hours to guarantee a nice crystallization.

Important:

Respect times, temperatures and humidity for good crystallization and quality work.

For storage: •

• NEGATIVE COLD: freezing in an airtight box at -20°C
• POSITIVE REFRIGERATION: airtight box with oxygen absorption tablet at +4°C