Friday, June 18, 2010

Candied Apples and Saffron


This particular chocolate has an interesting make-up. The actual chocolate is steeped with saffron, so its flavor permeates the chocolate. To do this I vacuum sealed white chocolate with saffron and put it in a 35 Celsius water bath for about three hours. The saffron stains the chocolate mildly, but most importantly its flavor carries through completely. I left the saffron in because I think that it is visually appealing to look at. The filling is not a ganache or a caramel or fondant or jelly, it is slowly candied apples, cooked until translucent, where the moisture is completely replaced by sugar thus extending its shelf life; when the apples are almost done cooking, a small amount of lemon juice is added to gel the natural pectin in the apples. The apples are extremely flavorful and have a chewy texture, almost like a pate de fruit.

5 comments:

  1. Hey Francisco, Would like to ask if I could order a signed copy of 'Frozen Desserts' through yourself? thanks. email me @ andreas.vkang@gmail.com. cheers!

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  2. Hey chef. Have you messed around with carbonation of fruits? I put some corinth champagne grapes in a siphon the other day, charged it twice. Left it for a few hours and they came out bubbling. It was really cool. Next time id put a small amount of simple syrup in it to preserve the natural sweetness.

    J.lanning

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  3. Josh
    yes I have. What is great about this method is that you can pretty much carbonate anything that has a moist surface (fruits, vegetables, even gelees and spheres).

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  4. Carbonated gelees would be awesome. Anise/rootbeer like carbonated gelees with vanilla ice cream. Im gonna try it.
    Love the book by the way. So happy you have a blog.

    J.lanning

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  5. Gresham FernandesJuly 2, 2010 at 5:01 AM

    Hi, would it be possible to get the sugar moisture transfer through sous vide, or we need to do it the traditional way, and what would be the percentage of sugar to apples for this switch to happen. (osmosis i guess), was working on a duck + pear dish and was wondering if isomalt could be substituted for the sugar. Waiting to get my hands on the modern cafe

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