The Birch

Created by

level 3

#wow and #bonbon are closely related and draw inspiration from the beaver and the birch tree. Being an avid hiker, I have observed plenty of birch trees cut down by beavers to build their dams. The double mold represents my fascination with the shape of these beautiful trees and when you bite into the bonbon, the oozy birch syrup jam is reminiscent of tapping birch trees for their sap.

Recipe components

Birch syrup

PreparationIngredients
Preparation

Mix it in a pot. Bring ingredients to a boil.

Let it cool and set. Blend it to a smooth jam

Ingredients
  • 150g
    birch syrup
  • 1g
    agar agar

Raspberry ganache

PreparationIngredients
Preparation

Bring the raspberry puree, invert sugar and glucose to a boil and pour over the chocolate. emulsify. 

Add butter

Ingredients
  • 88g
    raspberry puree
  • 48g
    Or noir chocolate
  • 19g
    inverted sugar
  • 25g
    glucose
  • 23g
    butter

Pipeable crunch

PreparationIngredients
Preparation

Bring the chocolate and cocoa butter to 40C

Add feuilletine and hazelnut paste.Mix with a spatula.

Crystallize to 30C

Ingredients

Assembly and finishing

Prep the mold with desired colours and cast

Pipe birch gel and raspberry gel and pipeable crunch on both sides of the mould and let it set. Fuse both sides together.

Use a clip to hold them in place