TIPS & TRICKS
The mould I've used to create this chocolate bonbon is better to mold using a piping bag to avoid having too many air bubbles in the mold cavities.
Camerise is a red sweet fruit with a powerful taste profile. Great to match with the Evocao chocolate.
Fruity & Acidic
Warm the camerise and glucose together.
Oat Milk Evocao Ganache
Boil the oat milk, glucose, honey, and sugar together.
Prepare the magnetic mold with a transfer sheet.