Baked apple jelly, dipped

Cut the steamed apples into evenly sized cubes of about 5 mm.

Thoroughly mix 60 g sugar with the yellow ribbon pectin.

Prepare the 1:1 citric acid solution by dissolving the citric acid powder in the water and stirring well.

Prepare the silicone molds (Ø 3 cm, 1.5 cm high).

Combine the applesauce, water, lemon juice, sugar (1), cinnamon and glucose syrup in a saucepan and bring the mixture to a boil while stirring. Add the diced steamed apples and cook them briefly with the mixture. Sprinkle in the sugar–pectin mixture while stirring constantly and bring the mass back to a boil. Cook the jelly to 100°C. Finally, stir in the prepared 1:1 citric acid solution.

Fill the hot mixture into the silicone molds. Because of the apple cubes, it is best to use a small pouring container so the mixture can be portioned evenly. Immediately sprinkle sugar over the surface. Allow the jelly to set completely.

Remove the half-spheres from the molds and roll them all around in coarse granulated sugar (English sugar).

Temper the dark couverture Rondo. Dip the jelly half-spheres halfway into the couverture. Immediately sprinkle the transition between chocolate and jelly with finely ground walnut pieces. Place them on parchment paper and allow the chocolate to crystallize.