Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Created by

  • Nancy SamsonAmbassador Cacao Barry Canada
level 1
  1. Sea Buckthorn Ganache
  2. Assembly

Recipe components

Sea Buckthorn Ganache

Preparation

Cook on medium heat until the small pits are released. Sieve and weigh 400 g.

Ingredients
  • 1000g
    frozen sea buckthorn
Preparation

Boil

Ingredients
  • 400g
    sea buckthorn berries
  • 40g
    sugar
  • 18g
    invert sugar
Preparation

At 80°C, pour over 

Ingredients

Emulsify.
Preparation

Add and emulsify.

Ingredients
  • 45g
    glucose
Preparation

At 28°C, add and mix 

Ingredients
  • 150g
    butter

Assembly

PreparationIngredients
Preparation

Mould half spheres with Zéphyr™ Caramel marbled with white and yellow crystalized cocoa butter.
Pipe the ganache in the shells. Let crystalize and close the moulds. Unmould.

Ingredients