Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Harvest snacking shells

“Using the Callebaut Callets™ shape as inspiration for the moulds, I’ve created a special shaped snack with a maximum of fruity flavours. A lychee milk chocolate ganache, a pitaya fruit paste, and a compote of green apple, apricot and lime zest all add up to a balanced sweetness that I think is typical of cocoa pulp.”

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Lychee milk ganache
  2. Compote of fruits
  3. Pitaya fruit paste
  4. Finishing and serving

Lychee milk ganache

ingredients preparation
  • 150g
    lychee puree
  • 50g
    35% cream
  • 20g
    sorbitol powder

Mix and boil.

  • 400g
    CHM-Q415AR
  • 20g
    NCB-HD706

Add to previous mixture and emulsify.

  • 20g
    Soho lychee liqour
  • 40g
    unsalted butter

Add and mix into ganache.

Crystallise ganache at 30°C. Fill pre-moulded shells with scraper.

Compote of fruits

ingredients preparation
  • 150g
    green apple puree
  • 100g
    apricot puree
  • 40g
    glucose
  • 100g
    sugar

Warm up.

  • 50g
    sugar
  • 4g
    yellow pectin

Add just before boiling, and cook until 103°C.

  • 1piece(s)
    lime zest

Add at the end.

Leave to cool in the fridge.

Pitaya fruit paste

ingredients preparation
  • 500g
    fresh pitaya fruit puree
  • 150g
    glucose
  • 300g
    sugar

Mix and heat up.

  • 50g
    sugar
  • 12g
    yellow pectin

Add just before boiling and cook until 106°C.

  • 10g
    citric acid solution

Mix in and pour paste directly onto Silpat with 1-cm-thick frame.

Leave to cool. Cut out with round cutter and remove centre.

Finishing and serving

Spray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet.

Discover more recipes

Roasty and crunchy snack

Roasty and crunchy snack

Chocolate nougat balls

Chocolate nougat balls

Brazilian leaf

Brazilian leaf

Fruit snack bar

Fruit snack bar

Chocolate mochi

Chocolate mochi

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading