Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.

Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Rated 4.8 stars by 10 users

Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Desserts

Servings

4

Prep Time

120 minutes

Cook Time

10 minutes

With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.

Author:

Special Ingredients

Image of Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Ingredients

Orange Puree Ingredients

300g Orange Juice
50g Sugar
10g Special Ingredients Citric Acid
15g Special Ingredients Ultratex

Peeled Orange Segments Ingredients

800g Water
16g Special Ingredients Pectinex
Peeled Orange Segments

Chocolate Shells Ingredients

500g Chocolate
Special Ingredients Chocolate Coated Crackle Crystals
Metallic Edible Spray
Balloons (blown up)

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Directions

Orange Puree

Combine all Orange Puree ingredients and blend well

Peeled Orange Segments

Combine the water and pectinex
Place Orange Segments into the mixture and leave at room temperature for two hours
The Enzyme will remove the membrane leaving you with perfectly peeled orange segments

Chocolate Shells

Melt chocolate
Dip half of the balloon into chocolate
Sprinkle with Special Ingredients Chocolate Coated Crackle Crystals
Allow chocolate to set.
Pop balloon and remove.

Recipe Video

Filed in: Citric Acid, Crackle Crystals, Fluid Gels, Molecular Gastronomy, Pectinex, Puree, Special Ingredients Recipes, Ultratex, Vegan, Vegetarian, Video Recipes

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