Haskap
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
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/Chocolat0093_enoc-1625213156.jpg)
Camerise Marmelade
ingredients | preparation |
---|---|
|
Warm the camerise and glucose together. |
Oat Milk Evocao Ganache
ingredients | preparation |
---|---|
|
Boil the oat milk, glucose, honey, and sugar together. |
Assembly
Prepare the magnetic mold with a transfer sheet. |