Recipes
440 g for 5 batches (36 × 36cm mold per batch）
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36 x 36cm mold, 3mm thickness, for 5 sheets.
Mixture A
625 g bergamot juice
14 g bergamot zest
625 g pear purée
125 g TREHA®
11 g pectin*
1155 g granulated sugar
365 g glucose syrup (DE39-40)
15 g citric acid solution (50%)
* Medium rapid set (Louis François)
Combine ingredients from mixture A and heat to 40°C/104℉.
Blend TREHA® and pectin. Stir this mixture into the previously heated purée and gradually bring it to a gentle boil.
Maintain a steady boil, gradually add granulated sugar, then add glucose syrup.
Continue boiling until the mixture attains a Brix level of 68% to 70% (MAX).
Stir in the citric acid solution and pour into a 36 cm square mold, 3 mm in thickness.
The gel develops over time, achieving a consistency that ideally complements the texture of the chocolate layers.
Additionally, it minimizes water release, effectively preventing moisture transfer to the ganache, which could otherwise hinder the enrobing process.
The freshness window can be extended by maintaining the jelly's moisture content.
For five 36 x 36cm molds
Mixture B
4215 g fresh cream (35% milk fat)
165 g bergamot zest
315 g TREHA®
615 g sorbitol
318 g invert sugar
490 g glucose syrup (DE60)
Mixture C
5304 g milk chocolate*¹ (40% cacao)
2652 g dark chocolate*² (70% cacao)
230 g unsalted butter
*¹ OPERA Chocolat Lait DIVO® 40%
*² OPERA Chocolat Noir TANEA® 70%
dark chocolate, as needed
Mix ingredients from mixture B and allow to infuse at 70°C/158℉ for 4 hours.
Strain the mixture and measure out 5963 g. Add fresh cream to reach the required amount if necessary.
Heat 2981 g of the strained mixture to 80°C/176℉, and blend it with half the portion of chocolate from mixture C (3978 g).
Once the mixture cools to 34°C/93.2℉, incorporate 115 g of cold butter by mixing thoroughly.
Place a square mold with 36 x 36 cm and a 5 mm thickness on top of the mold containing pâte de fruits. Pour in the mixture from step 4 at 32°C/89.6℉. Allow to solidify for 12 hours.
Apply a thin layer of dark chocolate over the ganache, then flip over the mold containing both ganache and pâte de fruits layers.
Position a 5 mm thick mold on top and repeat the process from steps 3 to 5. Let it set for another 12 hours.
Remove the mold and apply a thin layer of dark chocolate over the ganache. Cut into pieces suitable for bonbons.
Allow the pieces to dry overnight, then finish by coating with dark chocolate using an enrober.
Enhances fresh cacao flavor
