Chocolate Corsican

In a heavy saucepan, combine the sucrose, water, and glucose. Cook to a medium amber color. Remove the caramel from heat and deglaze with the cream, followed by the clementine purée.

Return to heat and resume a boil. Remove from heat and emulsify the butter into the caramel. Allow to cool.

In a saucepan, combine cream and glucose. Bring to a boil. Place couverture in a large bowl and gradually pour hot cream over it, stirring to emulsify. Allow to cool to 35°C/95°F before incorporating butter. Further emulsify with immersion blender, if necessary.

Combine the first measurement of sucrose (1) and stabilizer. Heat the water to 50°C/120˚ F. Whisk in the stabilizer mixture, then the remaining sucrose (2), glucose, and invert sugar, and bring just to a boil. Remove from heat, chill, and allow syrup to mature for at least 4 hours.

Combine the syrup and purée and process in a batch freezer; extract the mix at -5˚C/23°F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.

Place all ingredients into the bowl of an electric stand mixer and mix to a crumbly texture, as for a streusel. Add a few drops of water, as needed, if the mixture is too dry.

Spread the mixture onto a lined sheet pan and gently bake at 120°C/248°F for approximately 20-30 minutes – avoid developing too much color. Once cool, further crush the crumble as desired.

In a small saucepan, bring the puree to a simmer over medium heat. Combine the sucrose and pectin and whisk into the puree mixture. Bring to a full boil and remove from heat; allow to cool.

Add a few drops of the simple syrup to the grated orange zest and allow it to dry in a dehydrator for 1-2 hours. Crush the dried zest into a coarse powder. Refrigerate before serving.