Tangerine and orange blossom chocolate bonbon

Make the tangerine and mango fruit paste.

Then pour the preparation into frames (19.5 x 19.5 x 1cm) placed on top of flat baking pans.
Leave to set for 24 hours. Then make the tangerine ganache and pour it over the fruit paste, smoothing its surface with a ruler.
Leave to set for at least 12 hours at 60°F (16°C).
Give both sides some very thin layers of chocolate coating, then use a guitar cutter to cut it into 3cm-long bonbons.
Use the tempered couverture to coat the bonbons.
Finally decorate using a rabbit stencil and leave to set before removing the stencil. Store at 0°F (-17°C).

Check the purées’ pH. If it is above 3.5, add lemon juice. If it is below 3.5, add trisodium citrate solution.

Heat the tangerine and mango purées to 105°F (40°C). Add the first portion of sugar mixed with the yellow pectin. Boil, then, in three stages, add the glucose and sugar mixed with the isomalt.
It is very important not to let the mixture drop below 160°F (70°C) to prevent it from congealing.
Then cook the fruit paste at 223°F (106°C) (75.5° Brix), adding the tartaric acid solution at the end of the process.
Pour into frames and leave to cool, covering with parchment paper an hour later to prevent the fruit paste from drying out. Set aside.

Boil the water and pour it into the tartaric acid. Mix, cover with plastic wrap and place in the microwave for 2 minutes so it melts thoroughly. Store in pipettes.

Bring the tangerine purée and orange zest to a simmering boil to pasteurize them.
Add the orange blossom water, sugars and butter.
Cool to 86/91°F (30/33°C). Melt the couvertures and cocoa butter at 86/91°F (30/33°C).
Make the emulsion in a blender, then add the heavy cream.
Stir in the creamed butter and finish by adding the cocoa butter (processed using the Magic Temper).
Pour into frames and leave to set at 60°F (16°C).