Cassis-Shiso Bonbons – A Bold Fusion of Blackcurrant and Purple Perilla in Dark Chocolate
Dark chocolate bonbons filled with tangy cassis, aromatic red shiso, and a hint of floral hibiscus—an exotic, herbaceous twist on gourmet chocolate.These Cassis-Shiso Bonbons are a sophisticated blend of fruity blackcurrant (cassis) and aromatic red shiso (perilla), enrobed in a shell of fine 70% dark chocolate. The layered filling includes a tangy cassis syrup, floral hibiscus ganache, and a touch of airy ramune-style candy crunch, creating a multisensory experience with contrasting textures and flavors. The red shiso adds herbal complexity, beautifully balancing the tartness of the blackcurrant. Finished with a decorative purple shimmer and silky sesame oil-white chocolate, these bonbons are a showcase of modern Japanese-French confectionery artistry—ideal for chocolate lovers who seek something truly unique.
Ingredients
✴ Shells
- Dark chocolate 70% – tempered
- Pearl purple powder mixed in alcohol at 10% – for spray
- Red cocoa butter tempered – for decoration
✴ Ramune Crunch
- 100 g powdered sugar
- 75 g cornstarch divided: 90% + 10%
- 3 red shiso leaves
- 25 g cassis purée
✴ Cassis Shiso Syrup
- 60 g cassis purée
- 1 g Lucantine Ultra vegetable gelling agent
- 3 red shiso leaves
- 60 g trehalose
- 80 g Halodex or maltodextrin
✴ Ganache (Cassis & Hibiscus)
- 60 g cassis purée
- 25 g trehalose
- 1 g citric acid
- 50 g white chocolate
- 20 g "Amamiru" sweetener/cream stabilizer
- 0.5 g hibiscus aroma
- ✴ Oily Layer
- 100 g white chocolate tempered
- 80 g white sesame oil neutral
Instructions
🍫 Shell
- Spray molds evenly with a mist of purple pearl powder dissolved in alcohol. Let it dry.
- Spray a light coat of tempered red cocoa butter, allow to set, and repeat once more for depth.
- Finally, mold using tempered dark chocolate (cooled below 30°C) and let crystallize fully.
🍬 Ramune Crunch
- Blend powdered sugar, 90% of the cornstarch, and shiso leaves in a food processor until fine.
- Transfer to a bowl and fold in the cassis purée using a spatula until crumbly.
- Add the remaining cornstarch and knead by hand.
- Spread thinly on a parchment-lined tray and dry in a 50–60°C oven. Store with silica gel in an airtight container.
🟣 Cassis Shiso Syrup
- Combine all ingredients in a heatproof bowl and microwave to 90°C.
- Blend with a hand blender until smooth. Let cool slightly and transfer to a piping bag.
- Note: Adjust to 65° Brix for optimal texture.
💗 Ganache
- Warm cassis purée with trehalose and citric acid to dissolve. Cool to 25–30°C.
- Emulsify tempered white chocolate with Amamiru until smooth.
- Blend in hibiscus aroma and homogenize with a hand blender. Transfer to a piping bag.
- Note: Target Brix: 65°.
✨ Oily White Chocolate Layer
- Gradually incorporate white sesame oil into tempered white chocolate in batches.
- Mix gently and transfer to a piping bag.
- Final temperature: 25–26°C.
🍬 Assembly (Montage)
- Pipe cassis-hibiscus ganache into the molded dark chocolate shells.
- Add a layer of cassis-shiso syrup on top. Let age for 1 day in a cool environment.
- Pipe a small amount of the oily white chocolate layer, sprinkle in some ramune crunch, and let set.
- Add a final layer of the oily white chocolate and let it harden in a cool room overnight.
- Seal the bonbons with tempered dark chocolate.
