The Dream Fruit
Topic: Relax, Recharge, Refuel
Flavors: A perfumer’s pyramid was used as a reference for the creation of this bonbon. For top and middle notes it features an fragrant berry gel with a blend of Raspberry, Strawberry and Aronia Berry. That blend morphs into a floral one with the addition of Kaffir Lime. For base notes it features an aromatic ganache consisting of my “Experience Next” Or Noir and Fleur de Cao 70% Couvertures combined with Geranium herb and Raspberry. A multisensory experience is induced by a crunchy layer that consists of Zephyr Chocolate, raspberry and aronia powder with buckwheat.
This bonbon resembling an imaginary little fruit, is designed to provide an intense sensory stimulation, to induce relaxation and day-dreaming. Close your eyes while enjoying, and let the flavors bring colors behind your eyes, like a child’s imagination. Geranium herbs and berries are a sweet childhood memory of mine, as you could find these fragrances almost in every countryside home when growing up. They are sweet, fruity and floral at the same time, and when enjoyed with chocolate they induce a calming, dreaming experience that makes you travel back.
It is my view that the chocolate delights of tomorrow offer both well-being for the body, but also for our mood and mind. By using powerful even in small quantities ingredients (such as the Aronia Berry), this bonbon is fortified in anthocyanins. Combined with the cacao content and trehalose sugar, together they provide protection against oxidative stress of the cells.
Antioxidant Berry - Kaffir Lime Gel
Step 1. Mix a small part of the sugar with the yellow pectin and the carob gum.
Step 2. Boil all the ingredients, except for the citric acid solution, until it reaches 103oC or 65 Brix. Remove from heat.
Step 3. Add the citric acid solution and strain.
Step 4. Let it set completely and mix with a stick blender.
“Experience Next” Or Noir -Raspberry -Geranium Ganache
Step 1. Bring the puree, cream, glucose, trehalose and the geranium leaves to a boil. Let it infuse for 5 minutes.
Step 2. Strain on the couvertures and blend. At 35ºC, add the anhydrous butter. Mix with a stick blender and then add lime juice.
Step 3. Use at 28ºC.
Raspberry- Aronia- Buckwheat Crunch
Step 1. Melt together Zéphyr 34%, cocoa butter and Pure nut paste 100% Almonds.
Step 2. Add Pailleté Feuilletine and all other ingredients and spread between two baking sheets, chill and cut.
Assembly and finishing
Step 1. Color the molds with green and berry-pink natural cocoa butter coloring, then pass with a layer of a white (non TiO2) natural cocoa butter coloring.
Step 2. Cast the molds with Guayaquil 64% Dark Chocolate.
Step 3. Fill half the shells with the “Experience Next” Or Noir -Raspberry -Geranium Ganache and let it set.
Step 4. Fill the other half shells with the Antioxidant Berry - Kaffir Lime Gel, and finish with a layer of the Raspberry- Aronia- Buckwheat Crunch.
Step 5. Close with chocolate, join the molds and decorate.