Elevate classic fruit chips by pairing them with delicate chocolate ornaments and vibrant sugar crisps for a stunning, gourmet snack.
Serves 4
1 hour preparation + 3 hours drying time
Ingredients
- pink and green candies
- 50 g white chocolate
- 50 g dark chocolate
- 200 g sugar
- 1 tsp ascorbic acid
- 1-2 apples
- 1-2 oranges
- Also needed: food processor, round or oval template, silicone baking mat, mini piping bags (or cornets made of baking paper)
Instructions
- Preheat the oven grill. Grind the pink and green candies separately into a fine powder using the food processor. Sift the powder onto the silicone baking mat through a template. Grill for 10-15 seconds until melted.
- Cool briefly, then gently lift off the mat with an oiled palette knife and cool completely.
- Chop the chocolates separately. Melt and temper each in small bowls over a bain-marie. Fill two mini piping bags and pipe dark chocolate into curly designs on a parchment-lined baking tray. Add white chocolate patterns on top.
- Refrigerate until fully set, then carefully remove with a palette knife.
- Combine 200 ml water and sugar in a saucepan. Boil gently for 2-3 minutes. Remove from heat and stir in ascorbic acid to make the syrup.
- Preheat oven to 100°C. Wash and dry the fruit. Thinly slice apples and oranges. Dip slices in syrup, drain well, and arrange on silicone mats. Dry in oven for 2-3 hours.
- Cool completely until crispy, then lift off with a palette knife.
Enjoy your gourmet snack!
Read also
- Recipe for herb and vegetable chips with crispy potato cakes
- Recipe for vegetable chips with dough cups and parmesan biscuits
View the recipes for vegetable chips from page 86 in the May issue of Santé.
