Whisk together the pectin powder and the first amount of sugar. In a pot, combine the orange juice concentrate, glucose and the second amount of sugar. Bring to a boil and then whisk in the pectin mixture. Cook to 221ºF/105ºC while constantly stirring. Remove from heat then stir in lemon juice. Allow to cool until 85ºF/30ºC.
Vanilla Ganache
Heavy Cream
6.7oz (190g)
Pastry Ideale Glucose (505092)
2.1oz (60g)
Frutta Prima Original Tahitian Vanilla Beans (596102), Scraped
1 each
Des Alpes Opal White Couverture Coins (500506)
11.3oz (320g)
Butter
2.8oz (90g)
Combine the cream, glucose syrup, and scraped vanilla bean in a pot and bring to a boil. Pour over white chocolate coins and stir until smooth. Stir ganache periodically until it cools to 95ºF/35ºC and then stir in the butter until smooth. Allow it to cool to 80ºF/27ºC.
Melt the cocoa butters then, using an airbrush, spray the chocolate molds with orange, followed by the white. Cast the mold once with the tempered white chocolate. Fill halfway with the Orange Gêlée. Top with the Vanilla Ganache and let it set overnight. Close the pralines with more tempered white chocolate and let it set. Tap the mold on the workbench to release pralines from mold.
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