Blood orange candy

Pastry recipe
Paul Wagemaker

Paul Wagemaker

Chocolate maker
Paul is the co-owner of a chocolate company that specialises in making fine chocolates and is also the chef of a restaurant near Amsterdam. Before, he worked in several high-end restaurants where he ...
  1. Sicilian blood orange liquid fruit gel

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 300g
    • Sugar - 50g
    • Agar agar - 3g

    Heat the puree with the sugar and agar to boiling point and simmer for a few minutes.
    Pour the mass on a plateau and allow to cool completely.
    Spoon the gelled mass into the blender and turn it into a smooth gel.
    Spoon into a piping bag and it is ready to use.

    In this step

  2. Sicilian blood orange ganache

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 100g
    • Glucose - 20g
    • White chocolate - 340g

    Bring the blood orange puree to a boil and remove it from the stove.
    Add the glucose and stir with a spatula until dissolved.
    Now add the chocolate and stir well so that it becomes a nice homogeneous mass.
    Cool back to 25°C while stirring.
    Spoon the ganache into a piping bag.

    In this step

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