Citrus heart candies

By Laurent MORENO June 25, 2025

Recipe created by Laurent MORENO

Ambassador Louis François since 2024

Created on

June 25, 2025

Recipe

Products used

Sorbitol powder Invert sugar Gallia Glucose syrup DE40

Recipe for 5 plates, molds Kit Semisfera 01 Silikomart
Pistol the molds lightly with red cocoa butter, then apply a thin layer of dark chocolate.

Step 1 Apricot insert

The ingredients

5g	Semolina sugar
5g	Milk powder 26% MF
140g	10% sweetened apricot purée
10g	100% Passion Fruit
20g	Glucose syrup DE40 ()
5g	Sucre Inverti Gallia ()
420g	Ivory cover
75g	Liquid cream
25g	Butter ointment
25g	Cointreau concentrate 60% VOL

Process

Proceed as for a ganache.
Boil the apricot pulp and passion fruit with the glucose and invert sugar.
Gradually incorporate the sugar and milk powder into the hot pulp.
Bind with the ivory couverture.
Smooth with the UHT liquid cream.
Lastly, add the beurre pommade from 26°, emulsified with the cointreau at the end.
Then mold the inserts in the Semisfera molds. Set aside in a cool place for 48 hours before unmolding.

Step 2 Lime ganache

The ingredients

200g	Liquid cream
90g	Lime juice
3	Lime zest
7g	Sucre Inverti Gallia ()
30g	Sorbitol powder ()
375g	Black cover

Process

Bring the liquid cream, invert sugar, zest and sorbitol to the boil.
Leave to infuse for 1 hour, then strain.
Reheat and pour over the black couverture.
Mix the ganache, fill the molds halfway and insert the apricot ganache.
Set for 12 h at 17°C and 60% humidity.
Seal with black couverture.