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

Camerise Marmelade

Used products: Camerise Marmelade

  • 10.6 oz
    Haskap berries
  • 2.1 oz
  • 4.2 oz
    Maple sugar
  • 0.1 oz
    Yellow Pectin

Preparation: Camerise Marmelade

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

Used products: Oat Milk Evocao Ganache

Preparation: Oat Milk Evocao Ganache

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.