Haskap

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Moulded bonbons

Haskap

Created by

Philippe Vancayseele
Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Level

level 2

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

0,88

SHELFLIFE

Short

YIELD

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Camerise Marmelade

Ingredients	Preparation
300g Haskap berries 60g glucose 120g Maple sugar 2g 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.

Oat Milk Evocao Ganache

Ingredients	Preparation
250g oat milk 40g glucose syrup 25g buckwheat honey 20g Turbinado sugar 305g Evocao™ WholeFruit Chocolate 72%	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.

Assembly

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.

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