The Birch
#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
Birch syrup
| Ingredients | Preparation |
|---|---|
|
Mix it in a pot. Bring ingredients to a boil. Let it cool and set. Blend it to a smooth jam |
Raspberry ganache
| Ingredients | Preparation |
|---|---|
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Bring the raspberry puree, invert sugar and glucose to a boil and pour over the chocolate. emulsify. Add butter |
Pipeable crunch
| Ingredients | Preparation |
|---|---|
|
Bring the chocolate and cocoa butter to 40C Add feuilletine and hazelnut paste.Mix with a spatula. Crystallize to 30C |
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 |