Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Molded bonbons

Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Created by
  • Nancy Samson
    Ambassador Cacao Barry Canada
Level
level 1
Dosage
Recipe for about 8 half-sphere moulds
Recipe components

Sea Buckthorn Ganache

IngredientsPreparation
  • 1000g
    frozen sea buckthorn

Cook on medium heat until the small pits are released. Sieve and weigh 400 g.

  • 400g
    sea buckthorn berries
  • 40g
    sugar
  • 18g
    invert sugar

Boil

At 80°C, pour over 

Emulsify.

  • 45g
    glucose

Add and emulsify.

  • 150g
    butter

At 28°C, add and mix 

Assembly

IngredientsPreparation

Mould half spheres with Zéphyr™ Caramel marbled with white and yellow crystalized cocoa butter.
Pipe the ganache in the shells. Let crystalize and close the moulds. Unmould.