Apricot & wasabi

Name: Apricot & wasabi
Yield: Makes about 80 chocolates
Ingredients: ½ quantity Pâté de Fruits ( replace the raspberry purée and fresh raspberries with 325 g (11 oz) apricot purée); ½ quantity Pâté de Fruits ( replace the raspberry purée and fresh raspberries with 325 g (11 oz) apricot purée); ½ quantity Pâté de Fruits ( replace the raspberry purée and fresh raspberries with 325 g (11 oz) apricot purée); ½ quantity Pâté de Fruits ( replace the raspberry purée and fresh raspberries with 325 g (11 oz) apricot purée); 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 25 g (scant 1 oz) invert sugar; 2.5 g (¼-½ tsp) wasabi powder; 5 ml (1 tsp) water; 30 g (1 oz/2 tbsp) unsalted butter, cut into cubes and at room temperature; 1 quantity of Chocolate Cocoa Butter Solution; 210 g (7½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), chopped; 210 g (7½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), chopped; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Ingredients

½ quantity Pâté de Fruits ( replace the raspberry purée and fresh raspberries with 325 g (11

Chocolate
Vegetarian
Gluten-free

Method

Mix together the wasabi powder and water to make a paste. Line a baking tray (sheet) with a non-stick baking mat. Put the cream and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F). Blend a small amount of the cream with the wasabi paste and mix to a loose paste. Add it back to the cream and mix we