Otis Pan di Zenzero: A Festive Gingerbread-Inspired Chocolate Creation
Bring a touch of festive creativity to your pastry collection with Otis Pan di Zenzero, a beautifully crafted chocolate creation by pastry chef Francesco Genovese.
Combining artistic cocoa butter brushwork, vibrant mandarin fruit gel, and delicate mandarin marshmallow, this creation showcases the precision and creativity behind professional chocolate work.
From tempering colored cocoa butter to decorating polycarbonate molds with a brush, discover the techniques and recipes behind this festive bonbon.
Created by: Francesco Genovese
Instagram: @francescogenovesepasticcere
https://www.instagram.com/francescogenovesepasticcere/
Website: https://fgpasticcere.com/
Cocoa Butter Tempering & Brush Decorations
Achieving a beautiful chocolate finish starts with properly tempered cocoa butter. Correct tempering creates a glossy, stable decoration that releases cleanly from polycarbonate moulds.
Tempering Coloured Cocoa Butter
Step 1 – Melting (45–50°C)
Heat the coloured cocoa butter to 45–50°C to completely melt any existing crystals. Stir thoroughly to ensure the pigments are evenly dispersed.
Step 2 – Cooling (26–27°C)
Gradually cool the cocoa butter to 26–27°C while stirring continuously. This encourages the formation of stable cocoa butter crystals.
Step 3 – Working Temperature (29–31°C)
Gently reheat the cocoa butter to approximately 29–31°C, maintaining a fluid consistency suitable for painting. Avoid overheating, as this can destroy the stable crystals.
Professional Tip: Always test the temper before application. Properly tempered cocoa butter should crystallise evenly without streaks or greasy patches.
Professional Recommendations
– Always work with correctly tempered cocoa butter.
– Keep brushes and molds completely dry.
– Apply thin, even layers.
– Allow sufficient crystallization between colors.
– Maintain consistent room and mold temperatures.
The secret to a flawless finish is combining stable cocoa butter crystallization with precise, controlled brush application.
Madarin Fruit Gel
Ingredients
– Boiron mandarin purée – 380 g
– Caster sugar – 180 g
– Yellow pectin – 5 g
– Honey – 20 g
– Citric acid solution – 0.5 g
Method
- Combine the mandarin purée and honey in a saucepan and heat to 45°C.
- Mix the yellow pectin with the caster sugar until evenly combined.
- Add the pectin and sugar mixture to the saucepan, stirring continuously.
- Cook the mixture until it reaches 103°C.
- Add the citric acid solution and mix thoroughly.
Set aside and allow the fruit gel to cool before using it as a bonbon filling.
Mandarin Marshmallow
A delicate mandarin marshmallow adds a soft, airy texture and another layer of citrus flavor to the centre of the bonbon.
Ingredients
– Boiron mandarin purée – 150 g
– Trimoline – 110 g
– Caster sugar – 340 g
– Trimoline – 150 g
– Gelatin mass – 28 g
Total as supplied: 1,120 g
Method
- Combine the first three ingredients and cook the mixture to 110°C.
- Pour the hot mixture over the remaining trimoline and gelatin mass.
- Whip until the marshmallow has cooled and developed a light, airy consistency.
- Pipe into the bonbon cavities at approximately 32°C.
Bringing the Bonbon Together
With the cocoa butter decoration prepared, the chocolate shell molded, and both fillings ready, the final assembly brings all the elements together.
The mandarin fruit gel provides a bright, fruity centre, while the mandarin marshmallow introduces a soft, delicate texture.
Combined with the chocolate shell and carefully brushed cocoa butter decoration, the result is a festive bonbon that showcases both flavor and craftsmanship.
Every detail contributes to the final creation, from the precision of the tempering process to the artistic finish of the mold.
Discover the Otis Mould by Martellato
Ready to bring your own festive chocolate creations to life?
Explore the Otis mold by Martellato and discover the possibilities of professional chocolate molding.
Discover the full collection of Christmas molds available from Martellato and start creating something special this holiday season.
