Inspiring Recipes > Recipes 2006 - 07 > Dipped pralines > 2007 finals - 'Drop' - Japan

Recipes 2006 - 07

Dipped pralines

2007 finals - 'Drop' - Japan

Divide the apricot "pâte de fruits" into 3 portions and make a thin layer on the sheet.
Put a 5mm-high- mould on it and pour Apricot ganache into it. Repeat this procedure 3 times to make 3 layers.
Sprinkle rock salt on top of it and cut the filling, size 1,5 x 3,3cm.
Dip in Callebaut Origine Arriba chocolate and decorate the top.

**Apricot "pâte de fruits"**
Apricot puree	100g
Fresh apricot	100g
Pectin	5g
Sugar	220g
Glucose	20g
Citric acid	5g
Mineral water	5g

Melt citric acid in mineral water (mixture 1).
Heat all other ingredients to 106°C (mixture 2).
Add mixture 1 to mixture 2, and spread it on the sheet to make a thin layer.

**Apricot ganache**
Apricot puree	40g
Fresh apricot	40g
Fresh cream	297g
Apricot brandy	48g
Invert sugar	47g
Callebaut Origine Arriba chocolate	752g

Boil fresh cream with invert sugar and apricot puree together (mixture 1).
Add Callebaut Origine Arriba chocolate into this and mix well (mixture 2).
Add Apricot brandy.

**Chocolate for dipping**
Callebaut Origine Arriba chocolate
Rock salt
Powdery salt

Made at the world finals in Paris, October 20-22nd 2007.
Overall winner of the competition.