Raspberry and star anise fruity water based chocolates

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Ecl1pse recipe

Recipe components

Callebaut® ingredients


  • IBC Red Flame Cocoa Butter
  • IBC Creative Scarlett Powder

Pour some red cocoa butter and scarlet creative powder onto a piece of silicone paper.
Using a gloved thumb, dip it first into the red cocoa butter and then the scarlet creative powder, press your thumb into the inside of the half sphere mould in a circular motion create a swirl.

  • Ecl1pse Belgian Milk Chocolate

Shell the moulds with pre-crystallised milk chocolate ecl1pse. Allow to set for about 1 hour before filling them.

Fruit gel preparation

  • 200g
    raspberry puree
  • 35g
    caster sugar

Warm together in a saucepan.

  • 1g

Stir in.
Boil for one minute. 

  • 0.4g
    ascorbic acid

Stir in.
Cool to 29°C.
Pipe 3 g into base of the moulded chocolate shells.

Ganache preparation

  • 120g
    oat milk
  • 1
    star anise
  • 20g
    molasses sugar

Mix and bring to the boil together. Infuse star anise for 10 minutes.
Leave to cool to 32°C.

  • 200g
    Ecl1pse Belgian Milk Chocolate

Emulsify the oat milk infusion and chocolate together with the hand mixer.

Pipe 4g of ganache on top of each fruit layer. Allow to set for a few hours.
Close the chocolate shells with pre-crystallised milk chocolate ecl1pse.
Leave to set at 12°C for at least 2 hours before unmoulding the chocolates.