|Fresh ginger in slices||10g|
|Callebaut "Satongo" dark chocolate 72%||250g|
Let it stand for 10 minutes.
Pour over the melted "Satongo" chocolate and at 60°C, add butter.
Mix and spread over the quince jelly.
|Yellow ribbon pectin||6g|
Add the pectin to the sugar.
Pour the sugar-pectin mixtures in the quince puree and mix well. Bring to a boil.
Add the sugar and slucose and boil again.
Add in the acid and stir well.
Pour this mixture into a mould and allow to cool down.