BLUEBERRY CHEESECAKE

CHOCOLATES
 RECIPE BY

KIRSTEN TIBBALLS
Blueberry jam, smooth cream cheese ganache and a crispy shortbread disc
encased in a milk chocolate shell with a striking silver, blue and grey design.
Needless to say, this chocolate is full of flavour and texture. 
INTERMEDIATE
SILVER METALLIC


COLOURED COCOA BUTTER

BLUEBERRY JAM

CREAM CHEESE GANACHE 210 MINS

SHORTBREAD DISC

MILK CHOCOLATE SHELL

CREATED WITH CW2022 HALF SPHERE CHOCOLATE MOULD 33MM D

MAKES 80

MOULD PREPARATION
METHOD
INGREDIENTS

30g (1.06oz) Callebaut Mycryo Cocoa Butter Sieve the blue colour powder into the melted cocoa butter (A)
(A), melted and stir to combine. Emulsify with a stick blender before strain-
3g (0.11oz) blue oil-soluble colour powder ing through a foot stocking or coffee filter. Cover and allow to
silver metallic powder cool to 31°C (87.8°F).
100% pure alcohol, or the highest percentage Meanwhile, place some silver metallic powder into a small bowl.
you can find Wet a soft sponge with alcohol and dip it into the silver powder.
100g (3.53oz) Callebaut Velvet White Chocolate Dab the silver into the centre of each chocolate mould cavity.
32%, melted Set aside and allow the alcohol to evaporate at room tempera-
0.5g (0.02oz) black oil-soluble colour powder ture.
50g (1.76oz) Callebaut Mycryo Cocoa Butter
(B), melted Once the silver metallic is completely dry and ensuring the
EQUIPMENT
prepared blue cocoa butter is at 31°C (87.8°F), dip the sponge
into the coloured cocoa butter, remove any excess and dap it
sieve into the centre of each mould cavity on top of the silver metallic.
stick blender Allow to set at room temperature.
foot stocking or coffee filter
2 x CW2022 Half Sphere Chocolate Mould Sieve the black colour powder into the melted white chocolate
33mm D and mix to combine. Add the melted cocoa butter (B) and
soft sponge mix by hand before emulsifying with a stick blender. Bring to
spatula 31°C (87.8°F) then pour it into the cup of a spray gun. Evenly
spray gun spray the surface of each cavity, holding the spray gun at
compressor least 300mm away from the mould and rotating the mould as
large metal scraper required. Hold the mould upside down and scrape the excess
cocoa butter off the surface before rubbing it over a sheet of
paper towel as demonstrated in the video. Place the mould on
its side and allow to set at room temperature.
 NOTE

The remaining blue coloured cocoa butter can be stored in an airtight container at room temperature. Reheat to 31°C
(87.8°F) before using it for your next application. If stored correctly, it can be reheated and used for up to 12 months.
2
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
MOULDING
METHOD
INGREDIENTS

800g (28.22oz) Callebaut Power 41 Milk Place the tempered milk chocolate ( see our online video for
Couverture 40.7%, tempered instructions) into a piping bag and fill each cavity of the mould.
Tap the mould on the surface of your workbench to dislodge
EQUIPMENT any air bubbles. Turn the mould upside down over a sheet of
baking paper and tap the side of the mould with the handle of a
disposable piping bag metal scraper. Scrape the surface clean while holding the mould
large metal scraper upside down. Place the mould on its side and allow to set at
room temperature.

 NOTE

You will retemper the remaining chocolate later and use it to

seal the chocolates.

BLUEBERRY JAM
METHOD
INGREDIENTS

30g (1.06oz) caster (superfine) sugar Combine the sugar and pectin in a small bowl and set aside.
3g (0.11oz) pectin NH Place the blueberry puree and lemon zest into saucepan and
150g (5.29oz) Ravifruit Blueberry Puree bring to the boil. While whisking, add the sugar and pectin
1/2 lemon, zested mixture then continue to whisk over the heat for a further minute.
Transfer the jam into a bowl and cover with cling wrap touching
EQUIPMENT the surface. Allow to set and cool completely. Emulsify with a
stick blender until smooth, careful not to incorporate too much
whisk air. Transfer to a piping bag.
stick blender
disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
SHORTBREAD DISCS
METHOD
INGREDIENTS

150g (5.29oz) plain (all-purpose) flour Heat the oven to 160°C (320°F), fan forced. In the bowl of a
100g (3.53oz) unsalted butter, room tempera- stand mixer fitted with a paddle attachment, combine the flour,
ture butter, sugar, cinnamon and salt until it forms a crumble consis-
50g (1.76oz) caster (superfine) sugar tency. Spread the crumble over a Silpain-lined baking tray and
2g (0.07oz) ground cinnamon (powder) bake in the pre-heated oven for 30-35 minutes, until light gold-
2g (0.07oz) salt (A) en-brown in colour. Allow to cool at room temperature before
90g (3.17oz) Callebaut Power 41 Milk Couver- blitzing in a food processor to form a coarse crumb. Alternative-
ture 40.7%, tempered ly, you can use a rolling pin to crush the crumble.
10g (0.35oz) grapeseed oil
1g (0.04oz) sea salt (B) Weigh 150g (5.29oz) of the shortbread crumb and add the sea
salt (B). Combine the tempered milk chocolate ( see our
EQUIPMENT online video for instructions) and the grapeseed oil before adding
the shortbread crumbs. Mix until the crumbs are completely
spatula coated. Transfer the mixture onto a guitar sheet and place a sec-
stand mixer ond sheet on top then roll to approximately 3mm in thickness.
perforated baking tray or aluminium baking Allow to firm up in the refrigerator for 3-5 minutes. Use a round
tray cutter, 25mm in diameter, to cut 80 individual discs.
Silpain Baking Mat
food processor, or rolling pin
guitar sheets, or baking paper
rolling pin
round cutter, 25mm D

 NOTES

This recipe makes more shortbread crumble than required. The remaining crumble can be stored in an airtight container
in the freezer.

If you require more discs, heat the remaining mixture, ensuring it does not exceed 35°C (95°F), then re-roll.

CREAM CHEESE GANACHE

METHOD
INGREDIENTS

200g (7.05oz) Callebaut Velvet White Chocolate Place the chocolate and inverted sugar into a bowl and set
32% aside. In a saucepan, place the cream, cream cheese, lemon
25g (0.88oz) inverted sugar zest and vanilla. Bring to the boil over a low heat while stirring.
90g (3.17oz) fresh cream 35% Fat Push the mixture through a sieve over the bowl of chocolate and
90g (3.17oz) cream cheese emulsify with a stick blender. Transfer to a piping bag and allow
1/2 lemon, zested to cool to 29°C (84.2°F) at room temperature. Begin assembly
4g (0.14oz) Heilala Vanilla Bean Paste immediately.

EQUIPMENT

spatula
sieve
stick blender
disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
INGREDIENTS

remaining Callebaut Power 41 Milk Couverture Pipe the prepared blueberry jam into the base of the chocolate
40.7%, from moulding, tempered shells, then pipe the cream cheese ganache on top, leaving
enough room for the 3mm shortbread disc and chocolate to
EQUIPMENT seal. Place the shortbread disc on top and gently press it down.
Allow to crystalise at room temperature for 24 hours.
heat gun, or hair dryer
disposable piping bag Warm the surface of the mould with a heat gun. Pipe the
large metal scraper tempered chocolate ( see our online video for instructions)
on top of each filling. Hold the mould over a sheet of baking
paper and lightly tap the side with the handle of a scraper.
Scrape the surface of the mould to remove the excess chocolate
as demonstrated in the video. Allow to sit at room temperature
for 5 minutes. Place into the refrigerator for 20 minutes before
bringing back to room temperature.

UNMOULDING
METHOD
EQUIPMENT

plastic board Place the chocolate mould onto a plastic board and give it a
light tap to unmould the chocolates.

STORAGE &
SHELF LIFE
Store at a consistent temperature between 15-23°C (59-73.4°F) for up to 3 weeks.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.