Bonbon Chocolat Cassis-Shiso – A Luxurious Rouge Dessert with Berry-Butter Layers
Discover this refined Japanese-French bonbon chocolat filled with cassis-shiso flavor, layered on a sable base, and coated in raspberry-speckled white chocolate.Experience the bold elegance of *Bonbon Chocolat Cassis-Shiso*, a visually striking and flavor-rich creation by Hiroshi Fujita. Built on a delicate almond sable base, the dessert layers tart tayberry purée, subtle herbaceous shiso, and velvety white chocolate. The pièce de résistance is a crisp coating of raspberry-speckled couverture, adding texture and vibrant color. Perfect for gourmet chocolate lovers seeking an innovative and sophisticated treat, this rouge-hued bonbon is both a visual and gastronomic delight.
Ingredients
Sablé Base (Pâte Sablée):
- - 100g cake flour
- - 25g almond powder
- - 35g powdered sugar
- - 1g salt
- - 100g unsalted butter
- - 15g sweetened egg yolk
Tayberry Insert (Pâte Tayberry):
- - 130g tayberry purée
- - 20g Palatinose Halodex
- - 80g trehalose
- - 30g granulated sugar
- - 7g Le Kanten Ultra gelling agent
- - 50g low-moisture unsalted butter
- - 60g Melano butter flakes
- - 20g white chocolate
Coating Chocolate:
- - 500g Carat Coverlux White VT Puratos
- - 15g freeze-dried raspberry powder
- - 15g freeze-dried strawberry pieces
Rouge Powder Finish:
- - 5g Obpara red coloring powder
- - 5g freeze-dried raspberry powder
Instructions
Prepare the Pâte Sablée:
- In a bowl, combine cake flour, almond powder, powdered sugar, and salt. Add softened butter and mix until crumbly. Incorporate sweetened egg yolk to form a dough. Roll out and bake in a mold until golden. Cool completely.
Make the Tayberry Insert:
- In a saucepan, heat tayberry purée with Palatinose, trehalose, and sugar. Add Kanten Ultra and bring to a boil while stirring. Once thickened, remove from heat and stir in butter flakes and white chocolate until smooth. Pour into molds and freeze.
Coating Chocolate:
- Melt the white couverture chocolate and mix in freeze-dried raspberry powder and strawberry pieces. Allow to cool slightly.
Assembly:
- Place the frozen tayberry inserts over the sable base. Dip or enrobe in the berry-speckled white chocolate coating.
- Finishing Touch:
- Mix the Obpara and freeze-dried raspberry powder. Lightly dust over the bonbons for a striking rouge effect.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.