Melba chocolate bonbon

Heat the fruit puree to 40°C. Combine the 10g of sugar with the pectin and add to the puree, stirring constantly. Bring to the boil and then add the remaining sugar. Bring to the boil again and add the glucose. Cook to 73° brix, checking with a refractometer. When cooked, add the citric acid and immediately pour onto a silicone coated mat. When chilled, process the jelly and pipe onto the palets.

Cook the sugar, glucose and water to 180°C. Stop the cooking with the pche de vigne puree. Cook again to 103°C. Remove from the heat and let the temperature fall to 80/85°C before emulsifying with the melted Ivoire couverture. When the mixture drops to 35°C, add the butter and the peach liqueur, process and fill the milk chocolate palets. When filling, the temperature of the ganache must be less than 30°C. Leave to set for 24-36 hours at 17°C and 60% humidity.