Ingredients :
Sugar 300 g
Yolk 12 pcs
Green apple pulp 400 g
Cocoa butter Callebaut CB 120 g
Milk chocolate Callebaut JAVA 900 g
Dark chocolate Callebaut 835NV 54,5 % 80 g
Butter 120 g
Calvados 120 g
Preparation :
- Mix the sugar with the yolks
- Boil the green apple pulp and mix with melted cocoa butter, then add chocolate
- When mix cools to 35 °C, add butter and Calvados
- Make mould with dark chocolate
- Pour the interior inside
- Freeze for 1 hour
Eduard Lebedev Russia
'Apple Cockleshell' - Russia
Russian selection for World Chocolate Masters, December 2006.
