Used products: Camerise Marmelade
300 gHaskap berries
120 gMaple sugar
2 gYellow 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.
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.