The bonbon consists of a strawberry and baco noir gelee with espelette pepper and inaya ganache encased in a dark chocolate shell. Subtle sweet and sour notes are balanced with the light heat of the pepper and the rich chocolate.

The blooming of strawberries in the wild from a flower to fruit showcases the strong hope in nature. Strawberries are also an easy fruit to sustainably regrow, while baco noir vinegar is a by-product of berry farming, enabling farmers to use their surplus stock. The Balsamic vinegar used in these bonbons has been sourced locally from Niagara and compliments the strawberries from Muddy crops very well, while the garden espelette pepper cuts through the acidity of the vinegar and the light sweetness of the gelee for the perfect balance of flavours.

Strawberry and Baco Noir Gelee

Ingredients Preparation
  • 30g
  • 30g
    Baco noir balsamic
  • 130g
    strawberry puree

Bring to a boil

  • 25g
  • 1g

Rain in

Cook to 106 C. 
Cool down and reserve in a piping bag

Espelette Pepper and Inaya Ganache

Ingredients Preparation
  • 125g
    35% cream
  • 32g
  • 2g
    Piment d’Espelette
  • 24g
    invert sugar

Bring to a boil

  • 100g

Pour boiling mixture over.
Then immersion blend.

  • 40g

Add and emulsify.

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