Moulded candy with alcoholic marmalade
Ingredients
- 120 g —peach puree DiraFrost
- 120 g — water
- 60 g — sugar (1)
- 200 g — sugar (2)
- 4 g — fralaza
- 120 g — peach liqueur
- 2 g — citric acid
- Dark chocolateFLEUR DE CAO 70%
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Mix puree, water, sugar (1), and pectin, then bring to 103°C.
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Stir in sugar (2).
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Bring to a boil – 105°C.
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Add citric acid and liqueur.
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Shell: Dark chocolate.
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