Wild Strawberry, Hazelnut, Sea buckthorn

Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms.
Freshness of forest fruits as a daily need for fresh air.

Freezed-dried wild strawberry puree

ingredients preparation
  • 500g
    Fresh strawberry
  • 38g
    caster sugar

Fresh wild strawberry cook with sugar up to 85°C.
Make puree, put in the form of a cone, freeze.
Freeze-dry the puree.


Almond Wild Hazelnut Praline

ingredients preparation
  • 225g
  • 85g
  • 30g
    cocoa butter
  • 55g
    chopped hazelnuts

Heat all ingredients together up to 45°C and mix well.
Temper the mass with the parameters of white chocolate Zephyr Cacao Barry.

Sea Buckthorn Ganache

ingredients preparation
  • 75g
    35% cream
  • 45g
    sea buckthorn puree
  • 75g
  • 65g
  • 18g
    cocoa butter
  • 22g
    82% butter
  • 22g
    Sea buckthorn tincture
  • 32g

Boil in saucepan cream, puree, cocoa butter and honey.
Add chocolate, mix to obtain shiny ganache, add alcohol & soft butter.
Mix well.

For Assembly and Finishing

Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34%

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