Blueberry Obsidian Gems
These Blueberry Obsidian Gems deliver a striking combination of texture and flavor through a refined panning technique. Whole dried blueberries form the core, gradually coated to a smooth finish with Callebaut Fleur de Cao chocolate, while blueberry powder creates an even surface and intensifies the fruit profile. As Chef Domenica Lazo explains, “There is a slight earthiness to blueberries, especially when they are dried. Callebaut Fleur de Cao has a smoky note that bridges the two together.” The chocolate’s subtle smokiness enhances the natural depth of the fruit, creating a balanced and layered taste experience. The result is a visually polished, bite‑sized confection with a smooth shell, concentrated flavor, and strong appeal for retail and gifting.
Equipment
- Panning machine
Ingredients
Panning Procedure
- 1.1 lb Dried whole blueberries
- 9.9 oz Freeze-dried blueberry powder
- 2.2 lb Callebaut Fleur de Cao 70% Dark Couverture Chocolate Callets
Instructions
Panning Procedure
- Add the dried blueberries to the panning machine and rotate at 28%. Incorporate the blueberry powder and tumble until the powder fills in the ridges of the blueberries.
- Drizzle in melted chocolate, allowing the chocolate to set up before drizzling more.
- Continue to add chocolate until the panned items are smooth &/or you have fully coated the centers