Rhubarb, orange and ginger 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 Citrus Cocoa Butter
  • IBC Gold Creative Powder

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

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

Fruit gel preparation

  • 200g
    rhubarb fruit puree
  • 20g
    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
  • 120g
    orange juice
  • 40g
    molasses sugar

Bring to the boil together. Leave to cool to 32°C.

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.