Push Through
- Level:
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Difficult
- Makes:
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50 bonbons
Finnish Seabuckthorn & Sage, incorporated with white, dark, and a hint of milk chocolate. One of the most nutritious berries around, Seabuckthorn is mixed with white chocolate and Finnish sage, to lift up the aromatic and light taste of both. The sage is boiled down with water and oat Xylitol to create a perfect upcycling product. Oat Xylitol is made from oat hulls –formerly waste and is not only a non-common sugar but a healthy one. The name “push through” derives both from the oat xylitol´s up scaling principal as well as the small daisy pushing through the bonbon.
Seabuckthorn ganache
Used products: Seabuckthorn ganache
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100 gsea buckthorn juice
Preparation: Seabuckthorn ganache
Heat
Used products: Seabuckthorn ganache
Preparation: Seabuckthorn ganache
Add
Make a “cold ganache”
Heat the juice to 50°C, add to the previously melted, 30°C Zephyr white chocolate and emulsify
Sage & oat xylitol gelé
Used products: Sage & oat xylitol gelé
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375 gwater
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10 piece(s)Fresh sage leaves
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50 gFazer Oat Xylitol
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5 gagar agar
Preparation: Sage & oat xylitol gelé
Boil All
Heat the water and crushed sage leaves up to 60°C
Add the Xylitol and Agar Agar.
Cool down until the gelé starts to set and dose to the molds.
Chocolate crystal
Used products: Chocolate crystal
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150 gsugar
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70 gwater
Preparation: Chocolate crystal
Boil
Used products: Chocolate crystal
Preparation: Chocolate crystal
Add
Bring the water and sugar to a boil and reduce until 150°C
Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool
Dust with dried seabuckthorn powder
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