|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Milk couverture, 37%, tempered, for casting and capping|
|Milk couverture, 37%, chopped or coins|
|Unsalted butter, softened|
1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with the desired colors of cocoa butter or couverture.
2 Cast the molds with the milk couverture.
3 In a medium pot, combine the apricot puree and glucose and bring to a boil over medium heat.
4 Whisk together the pectin and sugar and add to the apricot puree mixture.
5 Whisk in the lemon juice.
6 Pour the hot puree mixture over the chopped couverture, and set aside undisturbed for 1 minute.
7 Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles to make an emulsion.
8 Cool to 94&F/34.5&C.
9 Blend in the butter and brandy using an immersion blender. Cover with plastic wrap and let cool to 88&F/31.1&C
10 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
11 Once the filling has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.
12 Tap the molds on the table to release the chocolates.
13 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Using a pastry brush, flick red-brown cocoa butter onto the molds.
2 Using an airbrush, spray each cavity entirely with orange cocoa butter.
3 Spray one side of each cavity only with red-brown cocoa butter.
© 2011 All rights reserved. Published by Wiley.