Ingredients
Blueberry Collagen Chocolate Chews
- 397.20g of chocolate ganache
- 551.90g of caramel
- 53.00g of blueberry Spirulina dust
- 179.00g of white chocolate drizzle
Dark chocolate ganache with blueberries
- 161.25g of heavy cream
- 168.75g of unsweetened chocolate
- 29.20g of freeze-dried blueberries
- 38.00g of dried blueberries with added sugar
Chewy Caramel
- 157g of heavy cream
- 248g of sugar
- 50g of light corn syrup
- 58g of water
- 38.9g of collagen - unflavored
Blueberry Spirulina Dust
- 40g of blueberry powder
- .46g of Blue Spirulina
White Chocolate Drizzle
- 159g of white chocolate
- 179g of coconut oil
Instructions
Procedure: including prep, cooking, assembly, finishing
- Mix hot caramel and hot chocolate ganache until combine
- Fill silicone mold that is 1.5 x 1.5 x 3/4″ in size
- Freeze
- Coat in blueberry dust to cover
- Tap off extra dust
- Drizzle white chocolate on the top of the chews
- Freeze
- Serve chilled
Dark chocolate ganache with blueberries
- Heat heavy cream until it steams (~200F)
- Pour heated heavy cream over chocolate
- Mix heavy cream and chocolate until fully combine
- Add freeze dried and dried blueberries and mix until combine
- Hold Hot for filling
Chewy Caramel
- Bring sugar, corn syrup, and water to a boil in a saucepan over medium-high heat, stirring to dissolve sugar
- Bring mixture to 360F stirring occasionally
- Stir in heavy cream
- Bring to 250F
- Remove from heat
- Mix in collagen
- Hold Hot for filling
Blueberry Spirulina Dust
- Mix the two powders
White Chocolate Drizzle
- In a double Boiler, melt chocolate and coconut oil together
- Mix until combine
Recipe Tip
Items needed: including equipment, smallware’s, etc.
Bowl, Spoon
Silicone mold – 1.5 x 1.5 x 3/4″
Piping bag
About This Recipe
Truffle-inspired collagen chews with a rich center and coated in a collagen-rich blueberry and cacao ganache.