Clementine Glacé Formula

Controlling sweetness

More than half of this formula is citrus peel oil, sweet orange above all, sharpened by lemon and rounded by smaller amounts of the softer, loose-skinned kinds, and on its own that body smells only of fresh zest. What turns it into candied fruit is a very small group of sweet materials, together well under a fiftieth of the batch: a caramel-like glaze weighed as a weak solution, a creamy peach note, a bitter-almond note and two fruity esters. They are slower than the peel, so as the zest thins during the first hour the sugar stays behind, and the citrus reads as fruit cooked in syrup rather than freshly squeezed.

Transparency

Why a clear, airy jasmine material is the second-largest material of the batch, and why every material that needs weakening, seventeen in all, is made up in it: counted together it fills about a third of the batch, a transparent room in which the fruit and each of its small accents can be heard.

Working with dilutions

How the strongest traces, a sharp green leaf, a metallic rose-leaf glint and a sulphurous blackcurrant leaf, are weighed at one hundredth strength, so that they make the peel smell freshly torn without ever being noticed on their own.

Benzaldehyde · beta-Ionone · Citral · Furaneol · Methyl dihydrojasmonate (Hedione)

30 more materials · proportions only in the card you receive