Gold Mandarin Cinnamon Chocolate Bar

Chef Bertrand le Gallic
Prep Time

24 hours

Cook Time

30 minutes

Category

Dessert

The Gold Mandarin Cinnamon Chocolate Bar is an elegant filled chocolate that pairs a crisp shell of Callebaut Gold Chocolate with a bright mandarin fruit paste and a warm, silky cinnamon ganache.

Created by Chef Bertrand le Gallic, this professional confectionery recipe starts with a tempered Callebaut Gold Specialty Chocolate 30.4% shell, cast in a Pavoni mould. The mandarin fruit paste is made with Cap Fruit Mandarin Frozen Fruit Puree (no added sugar), mandarin zest, yellow pectin, glucose syrup and citric acid. The cinnamon ganache is made by infusing cream with a cinnamon stick, then emulsifying it with Callebaut Milk Chocolate 33.6% n° 823, Callebaut Almond Praline Paste and Cacao Barry Mycryo cocoa butter powder. The filled shells are closed with tempered Gold chocolate.

With its combination of caramelised Gold chocolate, citrus, cinnamon and almond praline, this recipe is ideal for chocolatiers, patisseries, hotels, cafés and dessert kitchens looking for an elegant filled chocolate. The same fillings work in any Pavoni mould, so the recipe can also be made as individual bonbons.

Ingredients

    Gold Chocolate Shell

    • 300g Callebaut GOLD Specialty Chocolate 30.4%

    Mandarin Fruit Paste

    • 375g Cap Fruit Mandarin Frozen Fruit Puree No Added Sugar
    • 10g Orange Frozen Fruit' Zest or The Zest from 1 fresh mandarin.
    • 75g Soc Chef Dextrose Powder
    • 6g Soc Chef Yellow Pectin Powder
    • 50g Soc Chef Liquid Glucose Syrup
    • 3g Citric Acid
    • 250g sugar

    Cinnamon Ganache

    • 85g Fresh UHT Whipping Cream 35% Fat
    • 6g Cinnamon Stick
    • 5g Soc Chef Sorbitol Powder
    • 5g Soc Chef Liquid Glucose Syrup
    • 5g Soc Chef Dextrose Powder
    • 10g Cacao Barry 100% cocoa butter Powder Mycryo™
    • 25g Callebaut Almond Praline Paste Nut Based Filling
    • 150g Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823

    You Will Need

    • Pavoni Disposable Pastry Bag - 100pcs Box

    Directions

      Gold Chocolate Shell

      1. Temper the Callebaut GOLD Specialty Chocolate 30.4%
      2. Melt it to 113°F–122°F (45°C–50°C), cool it down to 81°F–82°F (26°C–28°C), and warm it to a working temperature of 84°F–86°F (28°C–30°C)
      3. Pour it in a Pavoni mould of your choice
      4. Leave it for 2-3 mins and empty out the excess chocolate.
      5. Leave them to rest.

      Mandarin Fruit Paste

      1. Add the Cap Fruit Mandarin Frozen Fruit Puree No Added Sugar, Orange Frozen Fruit' Zest or The Zest from 1 fresh mandarin, and Soc Chef Dextrose Powder to a saucepan.
      2. Mix the Soc Chef Yellow Pectin Powder with the sugar and pour into the purée while continuously stirring.
      3. Add the Soc Chef Liquid Glucose Syrup
      4. Place on the heat and cook until reaching 106°C.
      5. Remove from heat and add the citric acid.
      6. While it is cooling down, blend once to soften it.

      Cinnamon Ganache

      1. Heat the Fresh UHT Whipping Cream 35% Fat with the cinnamon stick.
      2. Cover and allow to infuse for 20 minutes.
      3. Blend and strain
      4. Add the Soc Chef Sorbitol Powder, Soc Chef Liquid Glucose Syrup, and Soc Chef Dextrose Powder.
      5. Heat gently to 80–85°C, stirring until fully dissolved.
      6. Place the Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823, Cacao Barry 100% cocoa butter Powder Mycryo™, and Callebaut Almond Praline Paste Nut Based Filling in a bowl.
      7. Pour the hot cream over the chocolate mixture in three parts, mixing well each time.
      8. Emulsify using a hand blender, avoiding air incorporation, until smooth and glossy.
      9. Allow the ganache to cool to 30–32°C.
      10. Pipe into the Callebaut GOLD Specialty Chocolate 30.4% shells
      11. Leave to crystallize for 12–24 hours at 16–18°C in a low-humidity environment.
      12. The next day close the shells with tempered Callebaut GOLD Specialty Chocolate 30.4%