Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Milk couverture, 37%, tempered, for casting and capping 200 g 7.1 oz ¾ cup
Apricot puree 290 g 10.2 oz 1 cup + 2 tbsp
Glucose 30 g 1.1 oz tbsp
Apple pectin 9 g 0.3 oz 1 tbsp
Sugar 40 g 1.4 oz 2 tbsp + 2 tsp
Lemon juice 40 g 1.4 oz 2 tbsp + 2 tsp
Milk couverture, 37%, chopped or coins 345 g 12.2 oz cups
Unsalted butter, softened 60 g 2.1 oz 4 tbsp
Brandy 60 g 2.1 oz 5 tbsp
1074 g 37.9 oz

Method

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.

Recommended Mold Décor

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.

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