Push Through
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.
Recipe components
Seabuckthorn ganache
Preparation Heat | Ingredients
|
Preparation Add | Ingredients |
Make a “cold ganache” |
Sage & oat xylitol gelé
Preparation Boil All | Ingredients
|
Heat the water and crushed sage leaves up to 60°C |
Chocolate crystal
Preparation Boil | Ingredients
|
Preparation Add | Ingredients |
Bring the water and sugar to a boil and reduce until 150°C |