Complexity level  



  • Molding and Tempering
  • Cherry Anis Jelly
  • Raspberry Strawberry ganache
Red Fruit Bonbon


1 Build-Up

Temper the chocolate and mold chocolate shells. Fill for 1/3 with the cherry jelly and pipe the ganache on top. Close with tempered Belcolade Selection W. Plant-Based Cacao-Trace and demold after crystallization.

2 Molding and Tempering
  • QS

Heat up the Belcolade Selection W. Plant-Based Cacao-Trace to 45°C  and temper at 29,4°C. Mold polycarbonate molds and leave them to crystalize in a fridge of 16°C with a relative humidity level below 60%.

3 Cherry Anis Jelly
  • Cherry Fruit Puree 210 g
  • Star anis powder 2 g
  • Sugar 140 g
  • Pectin NH 4 g
  • Sugar 25 g
  • Glucose 30 g

Heat up the cherry puree, the star anis powder and the 140 g of sugar till 50°C. Mix the 25 g off sugar with the pectin NH and add to previous composition. Bring to a boil and add the glucose. Cook till 103°C. Leave to cool down.

4 Raspberry Strawberry Ganache
  • Plant-Based Cream 30% Fat 65 g
  • Raspberry Puree 220 g
  • Strawberry Fruit Powder 5 g
  • Glucose DE60 90 g
  • Sorbitol 35 g
  • 550 g
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 35 g

Heat up the Plant-Based cream, the raspberry fruit puree, the sorbitol and glucose at 85°C. Mix in with an immersion blender the strawberry fruit powder and pour directly onto the Plant-Based chocolate and cocoa butter. Create an emulsion with a temperature between 35°C and 38°C and blend using an immersion blender to make the filling smooth and homogeneous. Put the ganache at a temperature of 29°C in a piping bag and fill pre-molded Plant-Based chocolate shells. Leave to crystallize for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%. Once crystallized, seal the molds with tempered Plant-Based chocolate. Demold after crystalization. store the finished product at 16°C.

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