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.

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.

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.