Created by:

Haskap

Level:: Medium

TIPS & TRICKS The mould I've used to create this chocolate bonbon is better to mold using a piping bag to avoid having too many air bubbles in the mold cavities. INSPIRATION Camerise is a red sweet fruit with a powerful taste profile. Great to match with the Evocao chocolate. TASTE Fruity & Acidic TEXTURE Semi soft AW 0,88 SHELFLIFE Short YIELD 72

300 g

Haskap berries
60 g

glucose
120 g

Maple sugar
2 g

Yellow Pectin

Warm the camerise and glucose together.
Dry mix the maple sugar and pectin. Add to the previous part.
Cook at 102°C.
Mix with an immersion blender and leave to cool down, covered with plastic film.

250 g

Oat milk
40 g

glucose syrup
25 g

buckwheat honey
20 g

Turbinado sugar
305 g

CWD-Q1EVOC

Boil the oat milk, glucose, honey, and sugar together.
Add the chocolate and mix with an immersion blender.
Pre-crystallize the ganache at 33°C before using.

Prepare the magnetic mold with a transfer sheet.
Spray the sheet with some tempered red, yellow and white colored cocoa butter. After setting, fix the transfer sheet into the magnetic mold.
Mold with the crystallized Evocao™ WholeFruit Chocolate and leave to set.
Pipe a small layer of the haskap marmelade in the bottom of the chocolate shell.
Pipe the ganache on top until 2-3 mm from the edge.
Leave to harden at 10°C. and close with crystallized Evocao™ WholeFruit Chocolate
Cool at 10°C and unmold carefully.