Chinese New Year

Kumquats are used at Chinese Year because to bring prosperity.
Use Mould I-1240.
Recipe is for five of the mould – each piece will weigh approximately 17.5 g

Ingredients

• Kumquat Pulp | 194 g
• Liquid Glucose | 26 g
• Heavy Cream | 259 g
• Milk Chocolate | 388 g
• Dark Chocolate | 39 g
• Butter- softened | 39 g

Total Filling Yield | 750 g

• Whole Roasted Almond | 90 each
• Dark Chocolate | 710 g

Colored Cocoa Butter, Black Oynx
Colored Cocoa Butter, Cardinal Red
Colored Cocoa Butter, Alabaster White

Procedure – Buddah Shells

1. Warm colored cocoa butters to approximately 92 F.
2. Using an airbrush, spray black, then red and lastly white into mould cavities.
3. When colored cocoa butter is nearly completely crystallized create shells using tempered chocolate

Procedure – Ganache

1. Cut kumquats in half and remove pulp.
2. Combine pulp, glucose and cream in a heavy gauge saucepot.
3. Bring contents to a simmer and remove from heat.
4. Cover with plastic wrap and allow mixture to steep for a minimum of 15 minutes.
5. Strain mixture and re-weigh, if weight is less than 220 g add cream to make mixture 220 g.
6. Bring cream mixture to simmer.
7. Pour cream over chocolate.
8. Using immersion blender, blend cream with chocolate to form ganache.
9. Add butter with immersion blender when temperature reaches 92 F.
10. When temperature reaches 88 F, pipe ganache into Buddha cavaties using Easy Fill Depositor or pastry bag.
11. Place an almond into each cavity.
12. Allow ganache to rest over night and cap shells and refrigerate mould.
13. When chocolate releases from mould, remove finished pieces from mould.