Haskap

Used Cacao Barry products
Moulded bonbons

Haskap

Created by
  • Philippe Vancayseele
    Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
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

AW

0,88

SHELFLIFE

Short

YIELD

72

Used Cacao Barry products
Recipe components

Camerise Marmelade

IngredientsPreparation
  • 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

IngredientsPreparation
  • 250g
    oat milk
  • 40g
    glucose syrup
  • 25g
    buckwheat honey
  • 20g
    Turbinado sugar

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.