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.

Birch syrup

Ingredients Preparation
  • 150g
    birch syrup
  • 1g
    agar agar

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
  • 88g
    raspberry puree
  • 78g
    Alunga™
  • 48g
    Or noir chocolate
  • 19g
    inverted sugar
  • 25g
    glucose
  • 23g
    butter

Bring the raspberry puree, invert sugar and glucose to a boil and pour over the chocolate. emulsify. 

Add butter

Pipeable crunch

Ingredients Preparation
  • 50g
    Alunga™
  • 60g
    Pailleté Feuilletine™
  • 130g
    Pure Paste 100% Hazelnuts

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

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