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.

Course Dessert

Prep Time 1 15

Cook Time 25

Servings People

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.