Red fruits with peta-zetas
Dark chocolate lollipops
Makes 10 lollipops:
250 g dark chocolate
Dehydrated red fruits
You can also use nuts, cocoa, spices, candied flowers, etc.
Pre-heat the oven to 80ºC.
Grate the orange zest and spread over a silpat.
Remove from heat when dehydrated.
Bring the sugar to boil stirring constantly until it caramelizes.
Remove from heat and spread over a silpat.
Let it cool down at room temperature until stiff.
Grind the caramel.
Powdered red fruits:
Grind the dehydrated red fruits.
Place some large wooden sticks over an acetate.
Temper the dark chocolate.
Pour the chocolate into a pastry bag..
Draw spirals with the chocolate over one end of the sticks.
Sprinkle the chocolate with the desired flavors.
Let the chocolate cool down at room temperature.
Carefully remove the lollipops from the acetate.
Caramel and maldon salt
How to temper dark chocolate:
Chop the chocolate.
Melt the chocolate at 50ºC in a bain-marie making sure that the boiling water doesn’t reach the chocolate bowl.
Spread the chocolate over a cold marble stone setting aside a small portion.
Work the chocolate with a spatula until the temperature reaches 28ºC.
Place the chocolate on another bowl.
Pour the reserved melted chocolate into the bowl with chocolate at 28ºC. Combine gently until the temperature reaches 31ºC-32ºC.
You can work with the dark chocolate between 25ºC and 32ºC.
These temperatures only apply to the dark chocolate. Milk and white chocolate have different work temperatures.
The chocolate must be always combined with a spoon to avoid air bubbles entering the chocolate.
Orange salt and coffee