Haskap

Used Cacao Barry products
Molded 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

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.