Baked Cox and Custard Chocolates

Recipe

ingredients	preparation
Spray mould with bronze creative powder mixed with alcohol Shell mould with Cacao Barry Madirofolo
5piece(s) cox"s apples 50g golden caster sugar 1piece(s) lemon zest 1g mixed spice 1piece(s) lemon juice 250g Apple juice 125g sugar 14g NH pectin 10g lemon juice	Cut apples into 2cm thick slices Mix the sugar, zest and spice and sprinkle over the cut apples Roast at 210c for 15-20 minutes until light brown and soft Sprinkle the lemon juice over the cooked apples Warm the apple juice Combine the sugar and pectin the add to the warm puree. Boil to 106c Add the lemon juice at 106c Add the warm baked apple and stir through to retain some texture. Cool

ingredients	preparation
300g double cream (48%) 1g bay leaf 1piece(s) cinnamon stick 1pod(s) vanilla 0.5g nutmeg grated fresh pinch cloves 30g glucose 460g CHW-N34ZEPH 15g Calvados	Put all ingredients together and infuse overnight Boil and pass onto chocolate Emulsify and the add Calvados