Blueberry + Collagen Dark Chocolate Chews

Prep Time: 1 hour
Portions: 12

Ingredients

Blueberry + Collagen Dark 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

Download the Formulation

  1. Mix hot caramel and hot chocolate ganache until combine
  2. Fill silicone mold that is 1.5 x 1.5 x 3/4″ in size
  3. Freeze
  4. Coat in blueberry dust to cover
  5. Tap off extra dust
  6. Drizzle white chocolate on the top of the chews
  7. Freeze
  8. Serve chilled

Dark chocolate ganache with blueberries

  1. Heat heavy cream until it steams (~200F)
  2. Pour heated heavy cream over chocolate
  3. Mix heavy cream and chocolate until fully combine
  4. Add freeze dried and dried blueberries and mix until combine
  5. Hold Hot for filling

Chewy Caramel

  1. Bring sugar, corn syrup, and water to a boil in a saucepan over medium-high heat, stirring to dissolve sugar
  2. Bring mixture to 360F stirring occasionally
  3. Stir in heavy cream
  4. Bring to 250F
  5. Remove from heat
  6. Mix in collagen
  7. Hold Hot for filling

Blueberry Spirulina Dust

  1. Mix the two powders

White Chocolate Drizzle

  1. In a double Boiler, melt chocolate and coconut oil together
  2. 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

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