Dushi Button, Bergamot and Cinnamon Bon Bon

Sweet, perfumed and unique Dushi Buttons are infused in to a layer of tangy bergamot confit, paired with aromatic milk chocolate and cinnamon ganache, delicately encased in Xoco Gourmet 48% Mayan Red.

Ingredients and method


Ingredients for Dushi Buttons and Bergamot Confit - makes 1 tray of half-filled chocolates 

  • 35g bergamot juice 
  • 35g cooking apple puree 
  • 50g sugar 
  • 2 punnet Dushi Buttons for infusion – roughly chopped 
  • 1 punnet Dushi Buttons for chopping through it 
  • 2g NH Pectin powder 
  • 10g sugar for pectin 
  • 10g glucose 
  • 2g tartaric acid solution 
  • Mould cast in Xoco Gourmet 48% milk chocolate  

Ingredients for Cinnamon Ganache – makes 1 tray of half-filled chocolates 

  • 100g Xoco Gourmet 48% milk chocolate  
  • 30g water 
  • ½ tsp cinnamon 
  • 5g glucose 
  • 5g butter 
  • Tempered Xoco Gourmet 48% milk chocolate to cap the mould


Method for Dushi Button and Bergamot Confit 

  • Place the bergamot juice and apple purée in a pan with the roughly chopped Dushi Buttons. Bring to boil, remove from the heat, cover immediately and let infuse for 1 hour.  
  • Pass the infused juice into a pan, squeezing out as much liquid and flavour as possible. Mix the pectin powder and the 10g sugar together in a dish.  
  • Place the infused juice, apple puree and 50g sugar in a pan, warm to Approx 60C, rain in the pectin while stirring, bring to boil, add the glucose, and cook to 103C. 
  • Stir in the tartaric acid and pour the confit into a container. Let cool to 25-28C before piping in to the cast chocolate mould cavities to just under half way full. Let set while the ganache is being made. 

Method for Cinnamon Ganache 

  • Bring to boil the water with cinnamon and glucose. 
  • Pour over the chocolate in a bowl, stir to emulsify. 
  • Stir in butter until incorporated. 
  • Place ganache in a piping bag and pipe at 25-28C, on top of the confit, to just under the top of the cavity. 
  • Let crystallise, then cap with tempered milk chocolate.  
  • Once chocolate has crystallised, demould and serve or store at 14-18C for up to 2 weeks. 

Recipe: Shona Sutherland

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