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://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_monalisa-481x481/public/externals/0d7db25b1db3ddcebc266d9b7969ec72.jpg?itok=Ky-Hoqf7)
Camerise Marmelade
ingredients | preparation |
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|
Warm the camerise and glucose together. |
Oat Milk Evocao Ganache
ingredients | preparation |
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|
Boil the oat milk, glucose, honey, and sugar together. |
Assembly
Prepare the magnetic mold with a transfer sheet. |