I have to admit that tempering the chocolate is not an easy job. It depends on many factors, type of chocolate, temperature, humidity, time etc. I'm still working on it.
- 525 g lychee puree
- 17.5 g hight methoxyl pectin
- 62.5 g sugar
- 555 g sugar
- 112.5 g glucose syrup
- 4.5 g tartaric acid
- 20 g lemon juice
- 10 g rose water
- 500 g 64% dark chocolate, tempered
1. Bring puree to 100 degrees F over a bain-marie.
2. Mix HM pectin with sugar and whisk into the puree.
3. Bring the mixture to a boil, whisk in the 555 g of sugar.
4. Add glucose syrup, continue cooking over low heat while stirring until the mixture reaches 222 degrees F.
5. Remove from the heat, add tartaric, lemon juice and rose water.
6. Pour over half sheet pan lined with oiled parchment paper, allow to set.
7. Cut into 1"x1" squares, dip each square in tempered dark chocolate.