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Chocolate Bonbons Raspberry

Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter

Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter

 

In 2018, English-born pastry chef Susan Notter became the USA Sales Professional at Felchlin, one of the oldest and most famous chocolate corporations. She had already demonstrated a professional solvency in many areas of bakery and artistic pastry, with the corresponding awards and recognition she has obtained. Today she takes advantage of the meeting with our correspondent Santiago Corral to offer some of her latest creations inspired by the rich catalog of the Swiss chocolate firm.

Notter is enthusiastic about the relationship Felchlin maintains with producers and the high quality of the final product. These bonbons in the shape of cocoa pods were born from that emotion, in which she uses chipotle ganache for the outer shell and raspberry ganache and gelatin for the inner pod. A trompe l’oeil with chocolate as the excuse and purpose of the entire proposal.